Vegetarian Butternut Squash Carbonara

This Vegetarian Butternut Squash Carbonara is the perfect cozy, filling fall pasta! Made with roasted squash, crispy fried sage, and autumn spices. For whatever reason, I love eggs and pasta together. When I was old enough to start helping my mom in the kitchen, I randomly requested for us to make a mac and cheese recipe with eggs in it. I have no idea where this came from… all I remember is that I had just gotten it into my head that I wanted a mac and cheese with eggs. So, we made it! And it turned out being absolutely amazing. So this vegetarian carbonara is the “adult” egg pasta of my dreams! What is vegetarian carbonara? Carbonara is traditionally made with pancetta, eggs, and parmigiano-reggiano or pecorino romano cheese. However, this vegetarian version does not skimp on the flavor! You can use any type of “bacon” you like – such as McCormick “Bac’n” pieces, or my coconut bacon recipe. I actually think I prefer the coconut bacon in this recipe, because the subtle sweetness plays so well off of the butternut squash. Or, you can omit bacon altogether. It’s up to you! What’s in the carbonara sauce? The sauce … Continue reading Vegetarian Butternut Squash Carbonara