Pumpkin Carbonara Recipe
A cozy and creamy Pumpkin Carbonara pasta dish that blends smooth pumpkin puree with crispy pancetta, parmesan, and a silky egg sauce for a comforting twist on the classic Italian recipe. Ready in under 30 minutes, this recipe combines fall flavors with simplicity and speed, perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free (if gluten-free pasta is used)
Ingredients
Pasta
- Spaghetti – 12 oz (340 g)
Sauce
- Pumpkin puree – 1 cup (about 240 ml)
- Egg yolks – 3 large
- Parmesan cheese – 3/4 cup, freshly grated (about 75 g)
- Freshly ground black pepper – 1 tsp, or to taste
- Salt – to taste
Protein & Flavor
- Pancetta or bacon – 6 oz (170 g), diced
- Garlic – 2 cloves, minced
Cooking
- Olive oil – 1 tbsp
Instructions
- Prepare the Ingredients: Start by boiling a large pot of salted water. Dice the pancetta and mince the garlic. Measure out the pumpkin puree and grate fresh Parmesan cheese.
- Cook the Pancetta: Heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crisp and golden. Add the minced garlic and sauté briefly until fragrant but not browned.
- Cook the Pasta: Add spaghetti to the boiling salted water and cook according to package instructions until al dente. Reserve one cup of pasta water before draining the pasta.
- Make the Pumpkin Carbonara Sauce: In a bowl, whisk together the egg yolks and Parmesan until combined. Stir in the pumpkin puree and freshly ground black pepper. If the mixture is too thick, add a splash of the reserved pasta water to loosen.
- Combine Everything: Return the drained pasta to the pot or a warm skillet. Pour the pumpkin-carbonara sauce over the hot pasta and toss vigorously to coat every strand, adding reserved pasta water as needed to reach a creamy consistency. Fold in the crispy pancetta and garlic.
- Serve and Enjoy: Plate immediately, garnish as desired with extra Parmesan, fresh sage, or cracked black pepper, and enjoy the comforting blend of creamy pumpkin and savory carbonara flavors.
Notes
- Use room temperature eggs to prevent scrambling when mixed with hot pasta.
- Reserve pasta water to adjust sauce consistency and keep it silky.
- Cook pancetta until crisp for textural contrast.
- Toss pasta and sauce off the heat to avoid scrambling the eggs.
- Use freshly ground black pepper to elevate the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 200 mg
Keywords: pumpkin carbonara, creamy pasta, fall recipe, pancetta, easy dinner, Italian pasta
Find it online: https://tastebudtrek.com/pumpkin-carbonara-recipe/