Pumpkin Carbonara
Pumpkin Carbonara is made with pumpkin puree, bacon, and parmesan cheese and tossed with spaghetti noodles. This dish packs all the flavors of fall into a savory dish.
Servings: 4 Servings
Equipment
- large pot
- large skillet
- Large bowl
Ingredients
- 16 ounces spaghetti
- 6 ounces bacon diced
- 1 ½ cups pumpkin puree
- 3 large eggs
- ¾ cup grated Parmesan cheese
- ⅓ cup heavy cream
- 3 cloves garlic minced
- ¼ teaspoon nutmeg
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the spaghetti.
- While the spaghetti is cooking, heat a large skillet over medium heat.
- Add the diced bacon and cook until crispy, about 5-7 minutes.
- Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- In a mixing bowl, whisk together the pumpkin puree, eggs, Parmesan cheese, heavy cream, garlic, nutmeg, salt, and black pepper until well combined.
- Return the skillet with the bacon fat to medium heat.
- Add the drained spaghetti to the skillet and toss to coat in the fat.
- Reduce the heat to low and slowly pour the pumpkin mixture into the pasta, tossing continuously to prevent the eggs from scrambling.
- If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
- Stir in the cooked bacon. Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.