Squash Carbonara with Bacon

April 15, 2020
Squash Carbonara with Bacon

Oh the things you can think of when you are under quarantine! Sometimes you think that you are sick and tired of creamy sauces or tomato sauce for your pasta and with trying to make the most of being safe at home, I came across this recipe and tried it out.  I love squash, specially squash soup and so I said to myself that just maybe having it as a sauce to pasta won’t be so bad; well not only is it yummy but also healthy; well sort of (there’s BACON!) 

Squash Carbonara with Bacon

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 3.00 out of 5)
By Marianne de Leon Serves: 2
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

Creamy pasta with squash as sauce topped with amazing bacon.


  • 2 tablespoons olive oil
  • 50 grams bacon or pancetta (Italian bacon) chopped
  • ½ teaspoon Italian seasoning (rosemary, basil, oregano, and thyme)
  • 300 grams squash, peeled, seeded, cut into 1/2-inch pieces
  • 1/2 cup onion, chopped
  • 2 garlic cloves, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups chicken broth
  • 250 grams fettuccine or linguine or fusilli or spiral pasta (cook according to boxed instructions)
  • 1/4 cup grated Pecorino cheese, plus shaved for serving



Heat oil in a large skillet over medium-high heat.


Add bacon or pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8 - 10 minutes.


Add Italian seasoning and toss to coat.


Using a slotted spoon, transfer pancetta and Italian seasoning to a small bowl; set aside.


Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8 - 10 minutes.


Add broth.


Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15 - 20 minutes.


Let cool slightly, then puree in a blender until smooth; season with salt and pepper.


Reserve your skillet, don't wash it yet.


Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.


Drain, reserving 1 cup pasta cooking liquid.


Combine pasta, squash puree, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.


Mix 1/4 cup Pecorino.


Serve pasta topped with reserved pancetta, shaved Pecorino, and more pepper.


Squash puree can be made 3 days ahead. Let cool; cover and chill.

You Might Also Like

No Comments

Leave a Reply