Butternut Squash Carbonara with Pesto and Crispy Bacon


  • Butternut Squash, skin and seeds removed and cut into cubes
  • 500g Pasta (Mezze Maniche Rigate)
  • 1 large onion, diced
  • 2 eggs
  • 90g grated parmesan
  • Smoked bacon medallions, sliced
  • Handful of basil
  • Smoked streaky bacon
  • Pesto
  • Pine nuts
  • 2 cloved garlic, diced

Step by Step Instructions

Step 1

Toast your pine nuts in a dry pan until lightly coloured and set aside in a bowl.

Step 2

Place half of your butternut squash on a tray, drizzle with oil and place in centre of oven at 1800C for 15 mins. Place the other half in a pan of boiling water for 10 mins or until soft.

Step 3

In the pan you toasted the pine nuts, pan fry your onion in oil for 3 mins. Add bacon medallions and cook for a further 3 minutes. Add garlic and cook for 1 minute then take off the heat and set aside.

Step 4

When butternut squash has boiled, scoop out of boiling water and place straight into a blender. Add the pasta to the boiling pan of water with a good pinch of salt. Follow cooking instructions on pasta.

Step 5

Blend butternut squash (adding a little pasta water if needed to loosen up) with handful of basil.

Step 6

In a bowl whisk together the parmesan and eggs.

Step 7

Add steaky bacon to tray with butternut squash on and place back in oven for 10mins.

Step 8

Drain pasta and place back in pan – now it is time to put this all together!!!

Step 9

To the pan of drained pasta add the roasted butternut squash cubes, bacon and onion mix, egg and parmesan mix, blended butternut squash. Mix thoroughly for a few mins to allow the egg to cook through.

Step 10

Place some pasta in a bowl and sprinkle with pine nuts, a few strands of streaky bacon and dollop some pesto around it.