Description
This autumn-inspired pasta is the perfect balance of smoky, savory, and slightly sweet. Roasted butternut squash, crispy bacon, and fresh sage come together with rich Parmesan and silky egg yolks for a creamy, comforting dish—now doubled for even more sharing (or leftovers!).
Ingredients
1 large butternut squash, peeled and chopped into ½-inch pieces
4 tbsp olive oil
1 tbsp salt
½ tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cinnamon
16 slices bacon, chopped
1 large onion, cut into 1-inch pieces
4 tbsp fresh sage, chopped (plus more for garnish)
2 lbs linguine pasta
4 egg yolks
1 cup grated Parmesan cheese (plus more for garnish)
Instructions
Roast Squash: Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, garlic powder, onion powder, and cinnamon. Spread on a baking sheet and roast 25–30 minutes, until tender and slightly caramelized.
Cook Bacon & Onion: In a large skillet, cook bacon until crispy. Remove and set aside, leaving about 2 tbsp bacon fat. Sauté onions in the bacon fat until soft and golden. Stir in sage.
Cook Pasta: Meanwhile, boil linguine in salted water until al dente. Reserve 1 cup pasta water, then drain.
Mix Sauce Base: In a bowl, whisk together egg yolks and Parmesan.
Combine: Return pasta to the pot (off heat). Stir in egg mixture quickly, adding reserved pasta water as needed to create a silky sauce. Fold in squash, bacon, and onion mixture.
Serve: Plate warm, topped with extra Parmesan and fresh sage.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 520
- Fat: 27g
- Carbohydrates: 50g
- Protein: 19g