Creamy Pumpkin Carbonara
If you love classic carbonara but want a seasonal, flavorful twist, pumpkin carbonara is the cozy fall pasta you need in your recipe rotation. This dish combines silky pumpkin purée, crispy pancetta or bacon, and Parmesan cheese to create a creamy, comforting sauce—without relying on heavy cream. It’s rich, savory, and incredibly satisfying, yet simple enough for a quick weeknight dinner.
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Why Pumpkin Carbonara Works
Pumpkin adds natural creaminess and a subtle sweetness that pairs perfectly with salty pancetta (or bacon!) and sharp Parmesan. Instead of using cream, whisking pumpkin with eggs creates a luxuriously silky sauce that coats every strand of pasta. It’s a delicious way to bring seasonal ingredients into a classic Italian technique.
Ingredients You’ll Need
- Pasta (spaghetti, bucatini, or rigatoni)
- Pancetta or bacon
- Pumpkin purée
- Eggs
- Parmesan or Pecorino Romano
- Garlic
- Fresh sage or thyme
- Salt, pepper, and Optional red pepper flakes
How to Make Pumpkin Carbonara
- Cook pasta until al dente.
- Crisp pancetta or bacon in a skillet with garlic and herbs.
- Whisk pumpkin purée, eggs, and cheese in a bowl.
- Toss hot pasta with the pancetta, then stir in the pumpkin mixture—letting the heat create a creamy, velvety sauce.
- Season with black pepper and more cheese.
Tips for the Perfect Texture
- Work off the heat when adding the egg mixture to prevent scrambling.
- Work quickly—carbonara relies on heat, not simmering.
- Add pasta water a splash at a time to adjust creaminess.
- Use high-quality cheese for the richest flavor.
- Use bucatini or rigatoni for extra-saucy bites.
Serving Ideas
Serving Ideas
- Crispy sage
- Extra Parmesan
- Cracked black pepper
- Toasted walnuts
Pair with a simple green salad or roasted vegetables for a complete meal.
Why You’ll Love It
Pumpkin carbonara is cozy enough for fall nights and elegant enough for entertaining. It’s easy, comforting, seasonal, and a beautiful way to highlight pumpkin without making dessert. Looking for more pumpkin recipes? Check these other savory pumpkin recipes:
Pumpkin Carbonara
Ingredients
- 1 12 oz box spaghetti, bucatini, or rigatoni
- 4 oz pancetta or bacon, diced
- 2 cloves garlic, minced
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup freshly grated Parmesan or Pecorino Romano
- 1-2 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- salt & black pepper to taste
- fresh sage or thyme for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, sauté pancetta or bacon over medium heat until crispy. If the pan is dry, add a splash of olive oil. Add garlic and cook 30 seconds until fragrant. Remove from heat.
- In a bowl, whisk together pumpkin purée, eggs, Parmesan, black pepper, and Optional red pepper flakes.
- Add hot pasta to the skillet with pancetta or bacon. Slowly pour in the pumpkin mixture, tossing quickly so the eggs gently thicken into a creamy sauce (don’t scramble!). Add pasta water a little at a time until the sauce becomes silky and coats the noodles.
- Season with more pepper, salt if needed, and additional cheese.
- Top with crispy sage, extra Parmesan, or a drizzle of olive oil. Serve warm.
