A Fall Carbonara: Butternut Squash, Bacon, and Crispy Sage

If you’re craving something rich, cozy, and full of fall flavor, this Butternut Squash Carbonara with Bacon and Sage is the perfect dinner idea. It’s creamy without using cream and the roasted squash adds a naturally sweet flavor that balances beautifully with the salty bacon and crispy sage.

This recipe is a lighter, seasonal twist on traditional carbonara. Roasted butternut squash blends into a silky sauce that coats each noodle perfectly. The result is a comforting pasta that tastes like it came from your favorite restaurant but can be made in under an hour right at home.

Why Egg Yolks?

One if the reasons why I love this dish, and carbonara in general, is the clever use of egg yolks. Instead of adding cream to make the sauce creamy, you emulsify egg yolks in with the the salty hot pasta water and parmesan cheese and it turns into a silky sauce. It makes you feel like you kinda know what your doing in the kitchen when you see how the sauce transforms! In this dish I’m also adding a pure of roasted butternut squash and broth to the mix to make this a rich and saucier dish.

Why You’ll Love This Recipe

• Warm and cozy fall flavors
• Simple ingredients, I usually have parmesan and eggs on hand!
• Perfect for weeknights when you don’t feel like defrosting any meat
• Budget-friendly and family approved

🍂 If you liked this recipe, you’ll love my roundup of 8 Cozy Fall Meals that are perfect for chilly weeknights.
I made this Butternut Squash Carbonara using my Typhur countertop oven (affiliate link), which cooks everything faster and more evenly. It’s one of my favorite kitchen tools for roasting veggies quickly.

The Best Fall Carbonara: Butternut Squash, Bacon, and Crispy Sage

5 from 1 vote

This cozy fall carbonara combines roasted butternut squash, crispy bacon, and sage for a creamy, flavorful pasta without heavy cream. A comforting, restaurant-quality dinner made right at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

For the Roasted Squash:

• 1 small butternut squash or honey nut squash
• 1 tablespoon olive oil
• ½ teaspoon salt

For the Sauce:

• 1 cup bone broth
• 3/4 cup grated Parmesan cheese divided. 1/4 cup blended into the butternut squash puree and 1/2 cup added right into the pasta at the end while stirring everything together.
• ½ teaspoon dried sage
• Freshly ground black pepper to taste
• 2 egg yolks
• ½ to 1 cup reserved pasta water

For the Pasta:

• 1 lb pasta of choice Salt your pasta water, a small handful should do it. It should taste salty.
• 8 oz bacon or guicanale cut thinly into 1/4 inch strips or diced
• 1 small onion diced
• 2 cloves garlic minced
• 1/2 tsp Salt
• A few fresh sage leaves for frying
• Splash of white wine vinegar optional

Method

 

1. Roast the squash at 375°F for about 30 minutes until a knife slides in easily. Scoop out the flesh once it’s cool enough to handle.
2. Cook the bacon in a large pot until crisp. Remove and set aside on a plate lined with a paper towel. In the same pan, add a small drizzle of olive oil and fry the sage leaves for one minute until crispy. Remove and set aside for garnish.
3. Cook the pasta in salted water until al dente. Reserve one cup of pasta water before draining.
4. Blend the roasted squash with bone broth, 1/4 cup Parmesan, sage, and pepper until smooth. Add a little extra broth or pasta water as needed to thin it out.
5. Add a tablespoon of bacon fat back to the pot and sauté the onion for about 5 to 6 minutes until caramelized. Add garlic and cook for one more minute.
6. Pour in the butternut squash sauce and stir to combine.
7. Add pasta to the sauce and mix, heat should be on low.
8. In a small bowl, whisk the egg yolks and slowly temper them by adding a few spoonfuls of the hot sauce while whisking constantly.
9. Add the tempered egg mixture back to the pot along with ½ cup Parmesan and toss with the cooked pasta. Add pasta water as needed to keep the sauce silky and smooth. Stir, stir, stir to emulsify this all together into a creamy sauce. The sauce thickens as it cools, so go a little thinner then you want.
10. Stir in a splash of white wine vinegar, season with salt and pepper, and top with crispy bacon and sage leaves.