Butternut Sage Carbonara

Butternut Sage Carbonara

This recipe for Butternut Sage Carbonara has all the comforting flavors of fall with several simple, quality ingredients. 

Butternut Sage Carbonara

I LOVE fall. Like…an embarrassing amount given that I live in Florida where we essentially have no fall (maybe that’s why I’m so enamored with fall?). But everything about fall just appeals to me!

See, I’m not the type of person that’s obsessed with summer music festivals, beach days, and tropical vacations. Give me boots, sweaters, cozy fires, and all the pumpkin! Not just pumpkin either, I love all winter squash. I also typically prefer more warm and cooked foods, like roasted vegetables over a salad, which just seems so fitting in the fall season. Oh, and how could I forget to mention that fall is the kick off to the holiday season?! Best time of year!

This Butternut Sage Carbonara fills my fall foodie needs. It’s got delicious flavors from the butternut squash, prosciutto, sage, and brown butter. It’s also perfect for when you’re craving some warm foods with decadent flavors, but your stomach just isn’t really feeling something quite as heavy as the traditional pasta carbonara.

Butternut Sage Carbonara

Now when it comes to making this recipe, as always you can make substitutions to make it work for you:

  • Feel free to sub bacon or pancetta for prosciutto, or omit entirely if vegetarian
  • Can substitute sweet potato noodles if you can’t find or make butternut squash noodles
  • You can use 2 tsp dried, rubbed sage instead of 2 Tbsp chopped fresh sage
  • Feel free to add other veggies (sauteed mushrooms and spinach or kale would taste amazing!)
  • Use a vegetable peeler to peel butternut “ribbons” if you can’t find or make butternut “noodles”

If you don’t want to deal with making butternut “noodles”, I’ve actually seen several grocery stores and health food stores starting to sell pre-spiralized veggie noodles (like butternut, zucchini, beets, etc.), so check your store! If you’re making it yourself, check out this post from Inspiralized about how to spiralize a butternut squash (includes a video!). And for the record, I’ve tried a couple different spiralizers and the Inspiralizer is by far the best (and safest) I’ve used.

Butternut Sage Carbonara

Hope you enjoy this cozy (yet not too heavy) Butter Sage Carbonara! If you try it, be sure to comment back how you liked it or share with me on social media! Share on the NTF Facebook page or post your pic to your Insta with tagging me with @nutritiontofit #nutritiontofit!

Butternut Sage Carbonara

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  • 1 medium butternut squash (about 6 c. butternut "noodles")
  • 1 Tbsp. butter
  • 2 oz. diced prosciutto
  • 2 Tbsp minced fresh sage
  • 2 garlic cloves, minced
  • 2 eggs
  • 1/2 c. grated parmesan
  • 2-3 Tbsp. water (optional)
  • freshly ground salt and pepper to taste


Peel butternut squash. Cut off bulbous end that contains seeds. Spiralize the remaining longer end of the butternut squash (I used Blade C on the Inspiralizer).

Place a large pan over medium heat and heat the butter 4-5 minutes, or until brown.

Add diced prosciutto and saute for 2-3 minutes, stirring occasionally, until prosciutto is crisp.

Add sage and garlic and cook 1 minute.

Add butternut squash noodles, tossing into the prosciutto mixture, then cover. Cook, covered, 7-9 minutes, stirring occasionally. Done when butternut has become tender (like al dente pasta).

Remove butternut noodles from heat.

In a separate bowl whisk together the eggs and parmesan.

Off the heat, toss butternut noodles with parmesan egg mixture for 1-2 minutes, until fully combined and heat has cooked egg. If sauce is a little thick, try adding a little bit of water (1 Tbsp at a time) until it reaches desired consistency (I needed about 2-3 Tbsp water).

Serve immediately and enjoy.


Butternut Sage Carbonara: gluten-free, nut-free

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