Easy Pumpkin Sage Pasta with Bacon
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This pumpkin sage pasta is a comforting carbonara-style recipe that brings out the best fall flavors. A traditional carbonara's rich, creamy texture pairs so well with sweet, roasted pumpkin.
You'll love my other pumpkin recipes- pumpkin ravioli, creamy pumpkin pasta with mushrooms, easy pumpkin alfredo, and coconut pumpkin curry.
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⭐️ Why this recipe works
- Flavor Combination: The savory, earthy flavor of sage complements the sweetness of roasted butternut squash and the creamy, cheesy sauce.
- Texture Variety: The crispy bacon and creamy sauce provide a delightful contrast to the tender pasta and roasted squash.
- Easy Preparation: Simple steps and readily available ingredients make this a quick yet gourmet meal.
🧾 Ingredients notes
- Spaghetti or Angel Hair Pasta: Provides the base of the dish, absorbing the sauce well.
- Free-range Egg Yolks: Adds richness and helps create a creamy sauce.
- Grated Parmesan Cheese: Adds a savory, umami flavor and helps thicken the sauce.
- Minced Garlic: Adds aromatic depth and flavor.
- Nutmeg: Adds a warm, subtle spice that enhances the overall flavor.
- Heavy Cream: Adds creaminess and prevents the eggs from scrambling. *Not traditional, but helps to temper the eggs.
- Rosemary Leaves: Infused with the roasted squash, adding an aromatic, pine-like flavor.
- Sage Leaves: Adds a distinct earthy and slightly peppery flavor.
- Pumpkin or Butternut Squash: Adds sweetness and a tender texture.
- Smoked Bacon or Lardons: Adds a smoky, savory element and crispy texture.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Pumpkin Sage Pasta with Bacon recipe step-by-step
- Preheat and Roast: Preheat the oven to 350°F. Toss the diced pumpkin or butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet, scatter rosemary leaves over the top, and roast for about 40 minutes until golden and well-roasted.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce: In a medium bowl, whisk together the grated Parmesan cheese, egg yolks, nutmeg, and heavy cream.
- Cook the Bacon and Garlic: Heat a medium skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the bacon or lardons and minced garlic. Cook until the bacon is golden and crispy.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the bacon. Quickly add the cheese and egg mixture, tossing to coat the pasta. Add reserved pasta water if the sauce is too thick to achieve a silky consistency.
- Serve: Divide the pasta among four bowls, top with roasted butternut squash, and serve with extra Parmesan cheese if desired.
📖 Substitutions and variations
- Pasta: Use fettuccine or penne instead of spaghetti.
- Vegetarian Option: Omit the bacon and add sautéed mushrooms for a meaty texture.
- Vegan: Use a vegan Parmesan alternative, replace egg yolks with silken tofu, and use a non-dairy cream substitute.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Infuse the Oil: Fry the sage leaves in olive oil before starting the recipe. Use this infused oil for added depth of flavor.
- Cream: Not a traditional ingredient in a carbonara-style recipe, but helps to ensure that the eggs don't scramble. This can be really helpful to save the recipe.
- Crispy Sage Garnish: Fry additional sage leaves for a crispy garnish that adds texture and flavor.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm the pasta in a skillet over medium heat with a splash of water or cream until heated through.
❓Recipe FAQ's
Yes, you can substitute olive oil with avocado oil or grapeseed oil, both of which have high smoke points and neutral flavors.
Make sure to add the cheese and egg mixture to the pasta off the heat and toss continuously to prevent scrambling. Adding a bit of reserved pasta water helps achieve a smooth consistency.
Yes, grilled chicken, shrimp, or even pan-seared tofu would be excellent additions for extra protein.
If the sauce is too thin, simmer it on low heat until it thickens, or add a bit more grated Parmesan cheese.
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Easy Pumpkin Sage Pasta with Bacon
Ingredients
- 1 lb spaghetti or angel hair pasta
- 3 free-range egg yolks
- 1 cup grated parmesan cheese
- ½ cup pasta water
- 2 cloves garlic, minced
- Pinch of nutmeg
- ¼ cup heavy cream
- 2 tablespoons olive oil
- 1 sprig rosemary, leaves picked
- 4 sage leaves
- 3 cups small pumpkin or butternut squash, diced into ¼ inch cubes
- 1 cup smoked bacon or lardons
Instructions
Preheat and Roast:
- Preheat the oven to 350°F.
- Toss the pumpkin or butternut squash with 1 tablespoon of olive oil. Season with salt and pepper.
- Spread the pumpkin or squash on a baking sheet and scatter rosemary leaves over the top.
- Roast in the oven for about 40 minutes, until golden and well-roasted.
Cook Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Reserve 1 cup of pasta water before draining.
Prepare the Sauce:
- In a medium bowl, whisk together the grated parmesan, egg yolks, nutmeg, and heavy cream.
Cook the Bacon and Garlic:
- Heat a medium skillet over medium-high heat and add 1 tablespoon of olive oil.
- Once hot, add the bacon or lardons and garlic. Cook until the bacon is golden and crispy.
Combine Pasta and Sauce:
- Add the drained pasta to the skillet with the bacon.
- Quickly add the cheese and egg mixture, tossing to coat the pasta. The heavy cream helps prevent scrambling.
- If the sauce is too thick, add some reserved pasta water to achieve a silky consistency.
Serve:
- Divide the pasta among four bowls.
- Top with the roasted pumpkin.
- Serve with extra parmesan cheese if desired.
Notes
- Roasting Tips: Cut the butternut squash into uniform pieces to ensure even roasting. Stir halfway through the roasting time to ensure even browning.
- Pasta Water: The starchy pasta water is key to achieving the right sauce consistency, so don’t forget to reserve it.
- Preventing Scrambled Eggs: To avoid scrambling the eggs, toss the pasta quickly and continuously when adding the egg mixture.
- Flavor Enhancements: Freshly cracked black pepper and a squeeze of lemon juice can add a bright finish to the dish.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
I recently made this and it's scrummy. I needed two baking trays to roast the veggies and my broccoli rabe was done in about 15 minutes - I couldn't leave it in longer because some of the leaves were getting cripsy. My squash cooked in about 25 minutes. Just keep an eye on your veggies and don't walk away from that 40-minute timer if you set one! Unless I'm misreading, I didn't see a place to use the sage - maybe that was supposed to go with the rosemary into the veggies for roasting? This worked really well with homemade pasta and I omitted the bacon for a vegetarian meal. Thanks!
Thanks so much Chelsea! So glad that you loved this pasta dinner. It's one of my absolute favourites, too!
Got all the ingredients. Gonna try this tonight. wish me luck 🙂
That's awesome Pkan! Let me know how it goes!