Butternut Squash Fettuccine Carbonara

Butternut Squash Fettuccine Carbonara

From Annette Marie of Best Life Gluten-Free

Butternut Squash Fettucine Carbonara

Makes 4 servings


  • 2 slices (totals about 3 oz.) gluten-free prosciutto.
  • 2 Tbsp. extra virgin olive oil
  • One 2 lb. butternut squash, peeled and chopped into ½ in. pieces. (Or buy a package already cleaned and cut. That saves the work if you’re pressed for time.)
  • 1 tsp. sage, minced into small pieces.
  • 1 small yellow onion (about 1 ½ in in diameter), sliced into small pieces
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 2 cups gluten-free chicken broth
  • 12 oz. gluten-free fettuccine or spaghetti
  • ¼ cup fresh grated Italian cheese (Parmigiano Reggiano used in the photo)
  • A few slivers, shaved off a block of that cheese if possible (optional, of course)
  • 2 Tbsp. coconut milk


  1. Slice the prosciutto into ¼ in. pieces.
  2. Heat the oil in a skillet and then sauté the prosciutto bits until crisp. Use medium heat. Remove from skillet to a small dish, but save the pan.
  3. Add squash, onion and garlic to that pan (it should have the juices from the prosciutto). Cook until onion is translucent (about 5-6 minutes). Add salt and pepper to taste.
  4. Add broth and bring to a simmer. Lower heat and simmer veggies until soft (about 15 minutes). The liquid should have reduced by about half. When it’s fork-tender and breaking apart when pricked, shut heat.
  5. Set pan aside a few minutes to cool slightly. While it’s cooling, put up a pot of salted water for the pasta. Cook pasta when boiling.
  6. Pour squash mixture into a blender or small food processor
  7. Puree for a minute. Add the coconut milk and 1 tsp. grated cheese. Puree again. It should be creamy and silky.
  8. Take that pan which you left aside but didn’t wash, and put the sauce in it. When the pasta is “al dente,” drain, but save about 1 cup of the liquid, and place strained pasta in the pan with the sauce. Place heat on low and using a wooden spoon, combine as you stir or toss. If it seems dry, add a Tbsp. of the reserved pasta water and stir in.
  9. When plating, sprinkle the prosciutto bits and sage all over top. Then sprinkle cheese on as well.

<< Back to Recipes