Butternut Squash Pasta Carbonara with Rosemary Bacon

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00:00Butternut squash pasta carbonara with rosemary bacon

00:03This fall-inspired carbonara blends velvety roasted butternut squash with a silky parmesan

00:09sauce and perfectly cooked linguine.

00:12Rosemary and cayenne-rubbed honey bacon adds a crispy, sweet, spicy contrast, while the

00:17warm squash and creamy sauce create a rich, luxurious coating on every strand.

00:21For the roasted butternut squash, toss 2 cups of cubed butternut squash with 1 tablespoon

00:27of extra-virgin olive oil, 2 tablespoons of fresh thyme leaves, half a teaspoon of crushed

00:33red pepper flakes, kosher salt, black pepper, and 2 smashed garlic cloves.

00:39For the rosemary bacon, coat 8 slices of thick-cut bacon with 2 tablespoons of chopped fresh rosemary,

00:46half to 1 teaspoon of cayenne pepper, and 2 teaspoons of honey.

00:50For the carbonara, you'll need 1 pound of dry linguine, 2 room-temperature beaten eggs,

00:551 cup of grated parmesan cheese, and 2 tablespoons of room-temperature salted butter.

01:01Preheat the oven to 400 degrees Fahrenheit.

01:04On a parchment-lined baking sheet, toss the butternut squash with olive oil, smashed garlic,

01:09thyme, red pepper flakes, salt, and pepper, spreading it in a single layer.

01:14Rub the bacon with rosemary and cayenne, drizzle with honey, and lay the strips directly over

01:18the squash.

01:19Roast for 10 minutes, flip the bacon, and cook for another 5 to 8 minutes until golden, crispy,

01:24and glazed.

01:26Remove the bacon and set it aside, then continue roasting the squash for about 10 more minutes

01:30if needed, until fork tender with caramelized edges.

01:34Blend the roasted squash and garlic until smooth season and set aside.

01:39Chop the cooled rosemary bacon.

01:41Whisk the room-temperature eggs and parmesan in a bowl.

01:44Cook the linguine until al dente, reserving 1 cup of pasta water, then return the hot pasta

01:49to the pot, and quickly toss with the parmesan mixture until creamy.

01:54Add the squash puree and butter, thinning with pasta water as needed until the sauce coats

01:59the noodles.

02:00Serve topped with the chopped bacon and extra parmesan.