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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!}Â
Pasta that’s almost too pretty to eat!!
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. ?
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?
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!).
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!}