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Half Baked Harvest

Butternut Squash Pasta Carbonara with Rosemary Bacon

Simple and cozy...for nights when you’re craving Italian, but also want cozy fall flavors.
993
21,174
1,037
30 min
TOTAL TIME
691
CALORIES
$1.63
PER SERVING
Butternut Squash Pasta Carbonara with Rosemary Bacon
Ingredients
14 INGREDIENTS
6 SERVINGS
Grated Parmesan Cheese
1 cup grated parmesan cheese
plus more for serving
Crushed Red Pepper Flakes
1/2 tsp crushed red pepper flakes
Cayenne Pepper
1/2 tsp cayenne pepper
Kosher Salt And Black Pepper
kosher salt and black pepper
to taste
Fresh Thyme Leaves
2 tbsp fresh thyme leaves
Thick-cut Bacon
8 slices thick-cut bacon
Eggs
2 large eggs
beaten
Fresh Rosemary
2 tbsp fresh rosemary
chopped
Garlic
2 cloves garlic
smashed
Butternut Squash
2 cups butternut squash
cubed
Dry Linguine Pasta
1 lb dry linguine pasta
Honey
2 tsp honey
Salted Butter
2 tbsp salted butter
at room temperature
Extra Virgin Olive Oil
1 tbsp extra virgin olive oil
Directions
20 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
View Directions on Half Baked Harvest
Health Info
Macros
63g
CARBS
34g
FAT
39g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
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Creamy Roasted Garlic Butternut Squash Pasta
14
1 hr
615
Creamy Roasted Garlic Butternut Squash Pasta
Roasted Butternut Squash Pasta
18
50 min
24
Roasted Butternut Squash Pasta
Frequently Asked Questions
Can I use other types of squash in this dish?
How do I prevent my squash from becoming too mushy?
What type of sauce works well with butternut squash pasta?
Should I peel the squash before cooking?
Can I use dried herbs instead of fresh?
Why is my sauce not sticking to the pasta?
How do I cut the squash into cubes?
Can I add other vegetables to the dish?
Can I use pre-cut butternut squash?
How can I make the dish creamier without using cream?