Grammy's Kitchen · Carbonara · Butternut Squash Pasta Carbonara
One of 63 carbonara recipes we measured
It ranks #1 of 63 for noodle texture among the carbonara recipes we compared. 14 cooks on www.cookingclassy.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| protein add | 266% | 47% |
| dairy | 15% | 0% |
| egg | 0% | 39% |
| aromatics | 40% | 2% |
| vegetables and beans | 200% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1021 g | 6 slices (6 oz) bacon, (chopped) |
| 6 g | 1 Tbsp finely chopped fresh sage |
| 150 g | 1 small yellow onion (chopped (1 heaping cup)) |
| 794 g | 1 (1 3/4lb) butternut squash, (peeled, seeded and diced into 1/2-inch cubes (about 4 cups)) |
| Salt and freshly ground black pepper | |
| 9 g | 3 cloves garlic, (minced) |
| 411 g | 1 (14.5 oz) can low-sodium chicken broth |
| 1 pinch ground nutmeg | |
| 60 g | 1/4 cup heavy cream ((or half and half for a lighter option)) |
| 397 g | 14 oz dry linguine |
| 33 g | 1/3 cup finely shredded parmesan cheese, (plus more for serving) |
Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for dinner this week! I'm vegetarian so left off the bacon bits. Having read other comments, I also opted to roast the squash in the oven until tender and then added to blender (I hate cutting squash). Otherwise, made as directed. Very good!” — a cook, 4.0★
“It was nice, but rather bland. I’m not sure what would have helped. I added more Parmesan and pepper, and that improved it a bit. My ten-year-old daughter, on the other hand, adored it and even had seconds (which she never, ever asks for). This recipe is extre” — a cook, 4.0★