Description
This Pumpkin Carbonara is a creamy, autumn-inspired twist on the classic Italian pasta dish. Combining the rich flavors of pumpkin puree, crispy bacon, and Parmesan cheese, it creates a comforting and unique meal perfect for fall dinners. The sauce is velvety and smooth, made without cream, relying instead on eggs and pasta water to achieve the perfect texture.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup freshly grated Parmesan, plus more for serving
- 3 large egg yolks
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- 1 lb spaghetti or bucatini
- 6 slices thick-cut bacon, cut into 1-inch pieces
Instructions
- Prepare the Pumpkin Mixture: In a medium bowl, whisk together the pumpkin puree, freshly grated Parmesan, and egg yolks until smooth. Season with several cranks of freshly ground black pepper to taste to build a flavorful base for the sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or bucatini and cook until al dente according to package instructions. Before draining, reserve about 1 ½ cups of the starchy pasta water to help create your sauce later. Drain the pasta well.
- Cook the Bacon: While the pasta cooks, heat a large skillet over medium-low heat. Add the bacon pieces and cook gently until they become crispy and browned, rendering their fat. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate, leaving the bacon grease in the skillet for flavor.
- Toss Pasta with Bacon Grease: Add the drained pasta to the skillet containing the bacon grease. Toss the pasta to coat it thoroughly with the fat. Warm the skillet over low heat just enough to heat the grease if it has cooled, then remove from heat to prevent scrambling the eggs in the next step.
- Combine Sauce and Pasta: Thin the pumpkin mixture by whisking in about ¾ cup of the reserved pasta water until smooth. Pour this mixture over the pasta, tossing quickly to evenly coat the noodles and create a creamy sauce. Add extra pasta water a tablespoon at a time if the sauce needs loosening. Finally, stir the crispy bacon back into the pasta.
- Serve and Garnish: Serve the pumpkin carbonara immediately, topped with additional freshly grated Parmesan cheese and a generous crack of black pepper to enhance the flavors.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Reserve pasta water to adjust the sauce consistency to your liking.
- Cook bacon on medium-low to render fat and crisp without burning.
- Remove skillet from heat before adding pumpkin mixture to prevent curdling the eggs.
- Use thick-cut bacon for a hearty texture in the dish.
- This dish is best served immediately for optimal creaminess.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 190mg
