Butternut Squash Pasta Carbonara with Rosemary Bacon.

The simplest, coziest bowl of Butternut Squash Pasta Carbonara with Rosemary Bacon. Best for nights when you’re craving Italian, but also craving cozy fall flavors. Seasonal autumn butternut squash, roasted with fresh herbs, and garlic, all pureed into a creamy carbonara sauce that’s vibrant and so delicious! Finish off this pasta with crispy, spicy rosemary bacon for an autumn dinner that’s mouth-wateringly delicious. This is a great fall pasta to serve any night of the week, or for your next Saturday night dinner with friends.

And here we go. The first butternut squash recipe of the season. I’m thinking from today on it’s all things fall here on HBH. Ok, I know I’ve already been heavy on the fall recipes for about the last week (see these cinnamon spiced apple fritters and cheesy cauliflower). But this dish feels very fall with the roasted squash and crispy rosemary bacon.

Officially we still have 5 more days of summer. But I’m ready to jump ahead now, and this pasta needs to be shared sooner rather than later. It’s just really darn good, oh so creamy, and infused with autumn flavors. The perfect bowl to welcome in the upcoming crisp fall days.

Did I sell you yet? Did I mention the creaminess? The cheesiness? That crispy, spicy, almost “candied” rosemary bacon?

Yummmm, this pasta is a bowl full of all the good things in life…cheesy, but true.

Moving on to the details.

I kept this as simple as can be. While making sure to keep all the flavor in this bowl of creamy autumn carbonara.

The heart of the pasta is really all in the butternut squash and bacon. The secret? Roasting both the squash and bacon together on the same sheet pan. As the squash roasts, the bacon cooks down overtop. The squash adds just adds that much more flavor to the already delicious butternut squash.

First, toss the squash with lots of fresh thyme, salt, and pepper. You could also add sage, but I didn’t want any of the flavors to be too overpowering, so I stuck with thyme.

For the bacon, you’ll want to rub it with fresh chopped rosemary, then a little cayenne pepper, and finish it off with honey. The honey helps to balance the heat from the cayenne and makes this more of a herby, spicy, “candied” bacon. LOVE the sweet and spicy combination with the savory autumn squash.

As the bacon cooks, the flavor from the bacon drips down over the squash infusing everything with incredible flavor. A little spiciness, a little sweetness, and a touch of smokiness.

So delicious.

Of course, if you don’t eat meat, you can easily omit the bacon to make this a vegetarian pasta. Just add the rosemary and cayenne to the squash instead.

While the squash and bacon are roasting, whisk the eggs with parmesan. If you’ve never made a carbonara pasta, it’s a classic Italian pasta dish. It’s unique in that it uses raw eggs. Tossing the raw eggs with hot pasta and plenty of parmesan cheese creates a delicious sauce. The heat from the pasta cooks the eggs and produces the silkiest, smoothest, and creamiest pasta sauce. It’s melt in your mouth good.

Once the squash has finished roasting, puree it into a smooth puree. You can do this in a food processor or blender. Now, bring a pot of water to a boil and toss in the pasta. I like to use linguine, but any pasta cut works well, so use your personal favorite.

As soon as the pasta has finished cooking, immediately toss it with the eggs. This step is really important, but don’t worry it’s also really easy. Just be sure to toss, toss, toss for a good minute until the sauce thickens. Once the sauce has thickened, toss in the squash puree.

Then serve topped with that extra crispy rosemary bacon.

To sum things up…

This is such a warming fall pasta that’s hearty too. It’s made just a little healthier with the butternut squash replacing extra cream and butter. Every twirl of pasta is creamy, silky, and laced with rich, warming fall flavors. The sauce is herby, savory, and just the creamiest. And the bacon adds a spicy, sweet crunch…like topping on a cake.

All together this dish is beyond good…think roll your eye back, go for that second serving…good.

And lastly, this is such a nice switch up from the classic carbonara pasta. Great for any upcoming dinner at home with family or friends. Or just a really good Thursday night meal that we can all look forward to.

Looking for other butternut squash recipes? Here are a few ideas: 

Roasted Butternut Squash and Spinach Lasagna

Creamy Broccoli and Butternut Squash Soup with Cheddar Brie Pastries

Fall Harvest Roasted Butternut Squash and Pomegranate Salad

Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs

Lastly, if you make these Butternut Squash Pasta Carbonara with Rosemary Bacon be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!