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{This post has been created with De Cecco! I have used their Spaghetti to make one of my favorite cozy pasta recipes!} 

Pasta that’s almost too pretty to eat!!

Brussels Sprout Carbonara with Pomegranate Roasted Winter Squash | @hbharvest

Almost being the key word…obviously.

For real though, this is the ultimate fall carbonara! Some of you might be questioning that pomegranate roasted squash and asking yourself what that heck is that, but trust me, it’s so delicious, and perfect atop this creamy, cheesy carbonara!

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So guys, I have a confession. I have a serious love for carbonara style pasta. I just finished editing a very summery carbonara recipe that I have in the cookbook (umm spoiler alert!) and I am now over here on the blog telling you about a very autumn inspired carbonara.. and there are three other carbonara recipes already on the blog.

Um, yeah, slightly obsessed, but it’s cool because you all are too, right? Perfect. ?

Brussels Sprout Carbonara with Pomegranate Roasted Winter Squash | @hbharvest

Ok, ok, so here’s the deal. I know that everyone is understandably consumed by all things Thanksgiving right now, but we have thirteen days until the big feast, and I mean, we still need to eat!

Enter this pasta! It’s simple, colorful and so delicious…plus I just love how festive those pomegranate arils make it…can’t get enough.

What I love most about this pasta, well aside from its deliciousness, is that it’s great as an easy weeknight dinner, but also good for serving a crowd at your next holiday party. Picture this… it’s Saturday night and there’s an unexpected knock at the door. It’s your friends stopping in to say hi…  just before dinner time (we do live just off I-70). Ahh, yikes!!

I don’t know about you guys, but this happens to me all the time. The months of November and December are pretty busy at my house with out-of-town friends and family randomly showing up at any given time. Therefore, I try my best to always have the ingredients for a great pasta dish on hand and ready to throw together.

Anyone else with me here or what?

Brussels Sprout Carbonara with Pomegranate Roasted Winter Squash | @hbharvest

Fortunately, I keep a box of De Cecco pasta in my pantry at all times (actually there are several…one is definitely not enough with my family!).

De Cecco pasta is the main ingredient in so many of my favorite recipes that can be created on a moment’s notice. This Brussels sprout carbonara is my new go-to for this season!

Start the recipe off by roasting up some winter squash and then tossing it in a sweet and spicy chile pomegranate glaze. Honestly, this squash alone is worthy of its own recipe. It’s kind of like eating candy, addicting and so delish!

But while the squash may be great on its own (hello potential Thanksgiving side dish…just sayin’), it’s even better atop of this pasta (pasta makes everything better!)

The carbonara itself is just like most carbonara recipes, but with the addition of pan roasted brussels sprouts, which you know I cannot get enough of. The combo of creamy pasta, to pan roasted Brussels sprouts, then topped with that sweet and spicy pomegranate squash is honestly one for the books. No seriously, if my cookbook manuscript was not already finalized I’d be begging my editor to let me sneak this recipe in. It’s that good.

The sweet and spiciness from the squash and the bursts of flavor from the pomegranates are what make this pasta unlike any other. Yep, the ultimate fall carbonara!

Brussels Sprout Carbonara with Pomegranate Roasted Winter Squash | @hbharvest

Brussels Sprout Carbonara with Chile Pomegranate Roasted Squash.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 Servings
Calories Per Serving: 700 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.





  • Preheat the oven to 400 degrees F.
  • To make the squash. On a rimmed baking sheet, toss together the squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 20 minutes, then flip and roast another 20 minutes or until the squash is tender and lightly charred.
  • Combine the pomegranate juice, honey and crushed red pepper flakes in a small saucepan set over medium-high heat. Bring to a boil and simmer for 8-10 minutes or until the mixture reduces into a thin syrup. Stir in half the pomegranate arils. Toss the roasted squash in the syrup to coat.
  • Meanwhile, make the De Cecco Spaghetti. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water and then, drain.
  • Heat a large skillet over medium heat and add the bacon. Cook until the fat renders and bacon is crisp, about 2-3 minutes. Add the olive oil and Brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Add the garlic and cook for about 1 minute or until fragrant. Add the drained pasta and give it a good toss. Cook for about 2 minutes, until warmed through.
  • Beat together the eggs and Parmesan in a medium bowl. Remove the pasta from the heat and pour over the egg/cheese mixture, tossing quickly to ensure the eggs do not scramble. Continue tossing until the sauce thickens. Thin out the sauce with just a little bit of the reserved pasta water, adding slowly, until it reaches your desired consistency. Add the roasted squash.
  • Season the carbonara with plenty of freshly ground black pepper, salt, and garnish with pomegranate arils.
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Brussels Sprout Carbonara with Pomegranate Roasted Winter Squash | @hbharvest

This bowl of pasta is one of the best comfort foods November could offer. Love it.

{This post is sponsored by De Cecco. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

Brussels Sprout Carbonara with Pomegranate Roasted Winter Squash | @hbharvest

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  1. 5 stars
    This dish was insanely good! We received a Hokkaido pumpkin and pomegranates as part of a produce box. This was a great use! My only complaint is: I wish the recipe had been broken down (spatially) into steps a little more. The bulky block of text was a little frustrating when going for the quick glance/”do I have this right?” moments.

  2. 5 stars
    This recipe was delicious. Even my daughter who has been a meat and potatoes eater for the past 20 years and isn’t at all adventurous loved it and asked to have it put in the regular rotation.

  3. 5 stars
    I am not ashamed to say, I moaned in delight when I ate this! The prep takes some time but it all comes together nicely. I had to sub broccoli for sprouts – but it didn’t matter. It was beautiful and satisfying on so many levels.

  4. UGH, I am SUCH a squash freak! You never fail to make the best roasted squash ever! Could the marinade also work with maple syrup instead of honey?

    1. Hey Rach! I use a knife and just cut them, but a food processor can make quick work of this. Let me know if you have any other questions. Hope you love the pasta. Thank you!

  5. Just did this dish for my birthday dinner 🙂 Sooooooooo amazing. Thanks a lot :-* The gooey chocolate chip cookie pie is waiting in the kitchen. Greetings from France 🙂

    1. Happy Birthday!! That is so awesome to hear that you loved this recipe and I hope you enjoy the pie!! Thanks so much Verena!

  6. Do you think it would still be really good without the squash? (So sorry if this has already been asked!) Thank you!

    1. Absolutely! It will still be great. Please let me know if you have any other questions. Hope you love the pasta! 🙂

  7. Okay, I have to – HAVE TO – ask… how on earth do you get those winter squash cut in half? I have some of those rough, roundy, darkish red-orange ones like you have in the photo, and I tried to cut one open the other night to make your thai pumpkin curry (which was DELICIOUS by the way), and I ended up having to switch to a butternut because I COULD NOT GET IT CLEAVED OPEN. I tried both a big utility kitchen knife AND a cleaver, and I could not do it. Now perhaps mine is extra hard or something, but I would really love to hear tips if you have any?

    1. Hey Kate!!

      So it does sound like yours is extra hard, but i still think you can get it!! Try slicing off a little of them bottom first to make the squash stand upright and then insert your knife at the top and carefully push down. Just be super careful. if it still gives you trouble, I’d say pitch that one and try another. It’s not worth possibly getting hurt! Let me know if you have any other questions. Happy to help. Thank you!

    2. Kate: I use to avoid squash and pumpkin altogether because it can be so difficult to cut up but now I use a hammer and a cheap chef knife that isn’t useful for much else. Set the squash on a cutting board in a steady position, put the middle of the knife where you want it to slice through and start pounding. When the blade disappears into the flesh, pound near the exposed tip and/or the end near the handle. With practice, you will learn to move along with the squash and make quick work of it. This feels (and is) much safer than anything else I have ever read about or tried. My neighbor throws his hubbard squash down on the concrete floor of his garage and although jagged, it yields some nice pieces really fast!!!

      And by the way, the harder the shell the better they will keep. I wouldn’t throw them away!

      For spaghetti squash I do a little different – here I hammer in the point of a smaller knife, remove, move over and make another one until they all connect, like connect the dots, only it’s dashes. The method above can also be used along with this. I have read many different ways others prepare spaghetti squash but this works best for me so far, even tho it doesn’t feel quite as safe as the first method.

  8. This recipe screams my name!! Looks SO good with alllll my fav ingredients! Thanks for sharing!