last updated on October 30, 2026

I’ve been craving a lot of pasta recently, and this butternut squash carbonara with pancetta and sage hits the spot every time. It takes a classic carbonara up a notch by adding butternut squash puree, which adds a slight sweetness and creaminess that really takes it over the edge.

ingredients needed

This recipe doesn’t have a ton of ingredients, but each really pulls it’s weight!

for the pasta:

2 cups butternut squash, cubed
1 teaspoon olive oil
1/2 cup (4 oz) pancetta
a few sage leaves
1/2 lb pasta (spaghetti, rigatoni, or fettuccine work beautifully)
3 egg yolks
1/2 cup freshly grated parmesan
pinch of salt

what is a classic carbonara?

Traditional carbonara is one of the simplest and most brilliant pasta dishes out there. It’s made with just a few core ingredients:

pasta
eggs (usually yolks)
pecorino romano or parmesan
guanciale or pancetta
black pepper

What makes carbonara special is that there’s no cream involved. The silky sauce forms when egg yolks and cheese emulsify with hot pasta and starchy pasta water. It creates a glossy, rich, and smooth sauce—not heavy or thick. This version takes all the same core elements and adds butternut squash puree for a fun twist.

why butternut squash works perfectly in a carbonara

1. enhances the natural creaminess
When blended, butternut squash becomes smooth and velvety. It mixes seamlessly with the egg yolks and cheese without overpowering it.

2. adds subtle sweetness for balance
Carbonara is rich and salty. The gentle sweetness of squash balances the pancetta and parmesan, creating a more rounded, layered flavor.

3. helps stabilize the sauce
Squash puree gives the sauce extra body, making it more forgiving and easier to emulsify.

4. brings warmth and seasonality
This version feels especially perfect in fall and winter, when squash is at its peak and comfort food is exactly what we’re craving.

The result is still unmistakably carbonara—just softer, cozier, and a little more complex.

how to make butternut squash carbonara with pancetta and sage

1. steam and blend the squash
Bring a large pot of water to a boil. Place cubed butternut squash in a steamer over the water and steam until fork tender, about 10–15 minutes. Transfer to a blender and blend until completely smooth. You should have about 1 cup of puree.

Keep the pot of water boiling—you’ll use it for the pasta.

2. cook the pancetta and sage
In a large pan over medium heat, add olive oil and pancetta. Cook, stirring occasionally, until the pancetta is nearly crisp. Add the sage leaves and cook until both are crisp. Remove pancetta and sage and set aside, leaving the rendered fat in the pan.

This fat becomes the flavor base of the sauce.

3. cook the pasta
Salt the boiling water generously and add the pasta. Cook until 1–2 minutes shy of al dente.

4. build the carbonara base
In a bowl, whisk together egg yolks, parmesan, and salt. Add a spoonful of warm squash puree while whisking to temper the eggs. Then add the remaining puree and stir until smooth.

5. bring everything together
Transfer the pasta directly into the pancetta pan along with a ladle or two of pasta water. Turn heat to low. Add the squash-egg mixture and stir continuously.

The sauce will look loose at first—this is good. Continue cooking gently for 1–3 minutes until it thickens into a glossy, silky coating. Add more pasta water if needed.

6. finish and serve
Divide between bowls and top with crispy pancetta and sage. Serve immediately.

how to store and reheat leftovers

Carbonara is best eaten fresh, but leftovers can still be delicious! Especially if you store and reheat it correctly.

To store:

Place leftovers in an airtight container
Refrigerate for up to 3 days

To reheat:

Reheat gently in a pan over low heat
Add a splash of water to loosen the sauce
Stir continuously until warmed through

Avoid microwaving if possible, as it can scramble the eggs and change the texture. And no one wants scrambled egg pasta!! This pasta won’t be quite as silky as when freshly made, but the flavor is still great.

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Ingredients

2 cups butternut squash cubed
1 teaspoon olive oil
1/2 cup 4 oz pancetta
a few sage leaves
1/2 lb pasta
3 egg yolks
1/2 cup parmesan freshly grated
pinch of salt

Instructions

Bring a large pot of water to a boil. Place the cubed butternut squash in a steamer and steam over the pot of boiling water until fork tender, about 10-15 minutes. Transfer the cooked squash to a blender and blend until smooth (after blending you should have about 1 cup of puree). Remove the steamer but keep the large pot of water boiling.
While the squash cooks, place the pancetta in a large pan over medium heat. Add the olive oil and pancetta and stir to cook. When the pancetta is nearly crispy, add the sage, cooking until both are nice and crispy. Remove the sage and pancetta and place in a bowl to set aside. Leave the remaining oil in the pan.
Add a hefty amount of salt (a few tablespoons) to the pot of boiling water and add in the dry pasta. Cook until 1-2 minutes below al dente.
While the pasta cooks, add the egg yolks, parmesan, and salt to a bowl and whisk to combine. Add a small scoop of the warm butternut squash puree and quickly stir to combine, to temper the eggs. Add the remaining puree and stir to combine.
When the pasta is finished, use a large spoon to transfer it to the pan we used earlier (with the leftover pancetta oil still in the pan). You’ll want a couple ladles of pasta water as well so if water transfers with the pasta that’s great. Turn the stove back on to a low heat. Add the butternut squash sauce and stir to combine. The sauce will look quite loose (if it doesn’t, add a bit more pasta water). Cook on low for 1-3 minutes until the sauce thickens and is nice and glossy.
Divide between two plates and top with pancetta and crispy sage. Enjoy immediately!