Butternut Squash Carbonara with Pancetta and Kale

For a fall-inspired twist on this classic carbonara, we include earthy kale, creamy butternut squash and fragrant sage. Who says you can’t teach an old dog new tricks?

Butternut Squash Carbonara with Pancetta and Kale
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  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo



  • Preheat oven to 425F.
  • In a large bowl, toss squash with oil and salt and pepper. Arrange squash in a single layer on one or two baking sheets. Roast until tend tender, about 20-25 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/2 cup of hot pasta water.
  • While pasta cooks, place a large skillet over medium heat. Add a drizzle of olive oil. Cook the pancetta for 3-4 minutes, or until it becomes crispy. Add garlic, sage and kale to the skillet and cook until kale wilts slightly, about 2 minutes.
  • Add squash and drained pasta and cook for another 2 minutes.
  • In a mixing bowl, whisk together the eggs and Parmigiano-Reggiano. Remove pasta from heat and add egg mixture to the skillet. Toss quickly until egg thickens to create a sauce. Thin the sauce with a bit of the reserved hot pasta water, until desired consistency.
  • Season the carbonara with fresh pepper, salt and more Parmigiano-Reggiano. Serve.

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