Pumpkin Carbonara
Creamy, cozy pumpkin carbonara with crispy bacon and parmesan. A fall-inspired twist on a classic pasta that’s rich, comforting, and easy to make.
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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.
Notes
*Calories are approximate per serving
Servings: 4 servings
Calories: 475kcal
