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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.

overhead photo of Butternut Squash Pasta Carbonara with Rosemary Bacon

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.

overhead photo of Butternut Squash and bacon before roasting

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.

overhead photo of Butternut Squash and Rosemary Bacon after bacon on sheet pan

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.

Butternut Squash Pasta Carbonara in pot after tossing

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.

side angled close up photo of Butternut Squash Pasta Carbonara with 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.

overhead close up photo of Butternut Squash Pasta Carbonara with Rosemary Bacon

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!

Butternut Squash Pasta Carbonara with Rosemary Bacon

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 493 kcal

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



  • 1. Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. On a plate, rub the bacon with rosemary and cayenne, drizzle with honey. Lay the bacon over top.
    2. Transfer to the oven and roast for 10 minutes, flip the bacon and bake another 5-8 minutes, until the bacon is crisp, watch closely. Remove the bacon. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.
    3. Transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper. Roughly chop the bacon, reserve for topping.
    4. Meanwhile, whisk together the eggs and parmesan.
    5. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the butternut squash puree, and the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
    6. Divide the pasta between plates. Top with bacon. Twirl the pasta up...EAT and ENJOY.
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  1. 5 stars
    Super yummy! I used chickpea-kale pasta and alternative bacon. I’m sure it would have been even better with real pasta and bacon. The rosemary bacon is wow. Next time I will make sure to puree my squash to a smoother consistency like yours in the picture.

  2. hi! I love this recipe and really am craving it right now! I am now pregnant and am looking for alternatives with the raw egg. do you have any suggestions?

    1. Hey Christina,
      The egg isn’t raw, the hot pasta will cook it:) Please let me know if you have any other questions! xx

  3. Amazing dish, I made this for some friends accompanied with some homemade Turkey meatballs. Added a little more garlic, one of my favorites of all time!!

    1. Hey Pete,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

  4. 5 stars
    Makes my mouth water just thinking about how delicious this recipe is. I always end up finishing off the bacon on the stove, and the flavor of this is SO delicious. I have a hard time not over-indulging.

  5. 5 stars
    Hi Tieghan,

    Did this recipe for the first time today…
    And it was absolutely DELICIOUS!
    I think it is now my most favourite pasta dish!

    Greeting from Germany! 🙂

    1. Hi Kate,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx

    1. Hey Evelyn,
      Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan

    1. Hi Ashley,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

    1. Hey Julia,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT

  6. I’ve made this twice now and it is so. damn. good! Don’t be shy with your herbs / seasoning! The first time I made it I was a little shy with the cayenne and everything else and it came out kind of bland. Second time I made it, I amped it up and it was to die for. Make sure to save about two cups of pasta water because I used just about that each time. Also, I had to bake the bacon and squash mixture for much longer than the recipe stated so keep an eye on that. Next time I’ll try it with regular cut bacon and see if that makes a difference! Definitely a new winter staple

    1. Hey Sarah,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan

    2. Hi, this way my first attempt at this recipe my family loved it! Even my kiddos!

      My only question is how do I make the noodles less pasty and I not adding enough noodle water?

      Thanks for the recipe!

      1. Hey Lydia,
        Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Yes, next time try adding more of the water. Happy Holidays! xTieghan

  7. 4 stars
    This is a wonderful way to use butternut squash, thank you for the recipe. I’ll offer a couple thoughts for other readers but none of it is crucial enough to not make the recipe as is. The sauce to pasta ratio is off, I’d suggest either using less pasta, or more squash, eggs, and pasta water. I found it needed more dairy fat and an acid, so my additions were sour cream, about a tablespoon of cream, and lemon juice. The smoke and salt from bacon was perfect and I’d even add more.

  8. 5 stars
    Excellent pasta! Super tasty. The bacon never crisped (which was super odd) but I had put the extra on a sheet and it was crispy so put that on top! Everything else was perfect and will make again.

    1. Hey Missy,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  9. 5 stars
    My friends and I made this last year and WOW! Soooo delicious! So much umami going on! I was looking for it today for a simple yet tasty Thanksgiving dinner. I think I will have it with a nice steak or scallops. Having this once is no good. I want MORE! Hahaha 🙂 Thanks for the awesome recipe.

  10. 5 stars
    Really good recipe. The bacon was so delicious and a great compliment to the dish. The only thing I would change is using more butternut squash next time so that there is more butternut squash flavor and to make the sauce creamier. My sauce didn’t come out as creamy or as colorful as your pictures, which leads me to a few questions.

    My egg and parmesan mixture was like a paste before I put it in the pasta, is that normal? That happened as soon as I added the parmesan to the whisked eggs. I used fresh eggs and I thought that would make the sauce creamier but maybe it backfired. After adding it to the pasta, there were some clumps of the mixture but I don’t think my eggs scrambled, I think it was from the mixture being so thick to begin with.

    Still came out delicious overall though. Let me know your thoughts!

      1. Of course! Can you let me know if the thick egg and parmesan mixture is normal? Maybe I should do more egg next time? Also, adding water to the leftovers definitely helped with making it a sauce so I’ll use more pasta water next time.

  11. 5 stars
    I’ve been using Half Baked Harvest recipes to meal prep all year, and I think this is the best thing I’ve ever made! So delicious, would highly recommend.