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Butternut Squash Carbonara

Linguine in a creamy, butternut squash sauce topped with crispy pancetta.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4


  • 1 butternut squash
  • 1 large onion roughly chopped
  • 1 clove of garlic roughly chopped
  • 2 cups chicken stock
  • Salt and pepper to taste
  • 1/3 cup pecorino finely grated
  • 1 tbsp crème fraîche
  • 140 g pancetta diced
  • 450 g linguine


  • Peel and deseed the butternut squash and cut into 1cm cubes.
  • Add the squash, the onion and garlic to a large pot with a bit of olive oil and fry for 10-12 minutes over medium high heat.
  • Add the chicken stock put a lid on and cook for another 15-20 minutes or until the squash is soft.
  • Meanwhile prepare the water for your pasta and cook it according to package.
  • Add the grated pecorino to the squash and purée with a stick blender until very smooth.
  • Add the creme fraîche and salt and pepper to taste.
  • Drain your pasta reserving one cup of the cooking water.
  • In a large pan fry the diced pancetta for 5 minutes or until it's slightly brown and crispy. Drain the fat of the pancetta, leaving about one tablespoon in the pot and add the cooked pasta.
  • Add the squash purée one cup at a time until everything is generously coated and mix well. Add some of the pasta water for extra silkiness.
  • Serve with some extra pecorino.