Print

Pumpkin Carbonara Recipe

Pumpkin Carbonara Recipe
Print Recipe

A creamy and comforting Pumpkin Carbonara that combines the natural sweetness of pumpkin with a rich, velvety carbonara sauce. Quick and easy to make, this cozy dish features spaghetti coated in a luscious pumpkin-egg-Parmesan sauce, accented with crispy pancetta and a hint of garlic. Perfect for a warm, satisfying fall dinner with seasonal flavors and simple ingredients.

Ingredients

Pasta

  • Spaghetti or your favorite long pasta – 12 oz (340 g)

Pumpkin Sauce

  • Pumpkin puree (fresh roasted or canned) – 1 cup (240 ml)
  • Egg yolks – 3 large
  • Grated Parmesan cheese – 1 cup (about 90 g)
  • Black pepper – pinch, to taste

Protein

  • Pancetta or bacon, diced – 4 oz (115 g)

Miscellaneous

  • Garlic, minced – 1 clove
  • Olive oil – 1 tablespoon
  • Salt – to taste
  • Fresh herbs (sage or parsley), optional – for garnish

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until just al dente. Reserve one cup of pasta water before draining the pasta, which will be used to adjust the sauce’s consistency later.
  2. Cook the pancetta: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the diced pancetta and cook until golden and crispy, about 5 to 7 minutes. Remove the skillet from heat and set aside, leaving the infused oil in the pan.
  3. Make the pumpkin sauce: In a mixing bowl, whisk together the pumpkin puree, egg yolks, grated Parmesan, and a pinch of black pepper until the mixture is smooth and creamy. This will serve as the base of your sauce.
  4. Combine pasta and sauce: Return the skillet with pancetta oil to low heat. Add the drained pasta to the skillet and immediately pour in the pumpkin-egg mixture. Toss quickly and continuously to coat the pasta evenly, using the reserved pasta water sparingly to loosen the sauce as needed and help it cling to every strand, creating a silky texture.
  5. Final touches: Gently stir in the crispy pancetta bits. Adjust seasoning with salt and additional pepper to taste. If desired, sprinkle fresh sage or parsley over the pasta for added freshness and aroma. Serve immediately while warm and creamy.

Notes

  • Use fresh pumpkin puree for a sweeter, richer flavor compared to canned.
  • Cook the sauce over low heat and toss quickly to avoid scrambling the eggs.
  • Reserve pasta water to achieve a smooth, clingy sauce texture due to its starchiness.
  • Cut pancetta into even pieces for consistent cooking and crispiness.
  • Serve immediately for the best flavor and texture.

Nutrition

Keywords: Pumpkin Carbonara, Creamy Pumpkin Pasta, Fall Dinner Recipe, Easy Carbonara, Seasonal Pasta Dish

Find it online: https://marygourmet.com/pumpkin-carbonara-recipe/