This Butternut Squash Fettuccine Alfredo with Bacon is made with only 6 simple ingredients like: butternut squash, cream, bacon, garlic and fettuccine noodles! It’s incredibly creamy, delicious and flavorful!
Preheat oven to 400 degrees. Cut your butternut squash in half, scoop out the seeds. Cut into cubes until you get about 3 cups worth. Place on a baking sheet. Drizzle with olive oil and a little bit of salt and pepper. Roast for 30 minutes.
While the squash is cooking, fry your bacon in a skillet until crispy. Once done, remove the bacon from the pan and place it onto a plate. Keep the bacon grease in the skillet! Add in your minced garlic. Cook for 1-2 minutes or until fragrant. Once the garlic is done, remove it from the pan and set aside. Keep your pan with the bacon grease on the stove, just turn off the eye!
Next, cook your fettuccine alfredo according to the package directions. Reserve 1-2 cups of the pasta water once it's done cooking before you drain it!!!
By now, your butternut squash should be done roasting. Add the cubed butternut squash, garlic, and 1/2 cup of the pasta water to a heat safe blender. Blend until creamy. Add more pasta water if needed.
Add the butternut squash mixture BACK to the pan that you cooked the bacon in. Turn on the oven eye and spread out the sauce in the pan and let it get warmed back up. Add your heavy cream and parmesan cheese. Stir and mix until combined. Lastly, add in your drained fettuccine noodles. Using tongs, mix until the noodles are completely covered in the sauce. Add additional reserved pasta water to the sauce if you want it to be a thinner alfredo.
Crunch up the crispy bacon into small pieces. Serve the fettuccine warm in a large bowl with the crispy bacon pieces on top. Enjoy!