Description
Creamy Pumpkin Carbonara is a cozy twist on the classic Italian pasta dish. Made with pumpkin puree, Parmesan, and crispy pancetta, this easy recipe is perfect for fall dinners and ready in under 30 minutes.
Ingredients
- 12 oz spaghetti (or pasta of choice)
- 4 egg yolks
- 1 cup grated Parmesan cheese
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 oz pancetta (or bacon), diced
- 2 garlic cloves, minced
- 2 tbsp olive oil or butter
- ½ tsp salt (or to taste)
- ½ tsp freshly cracked black pepper
- Pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- In a skillet, heat olive oil and cook pancetta until crispy. Add garlic and sauté for 30 seconds. Remove from heat.
- In a bowl, whisk egg yolks, Parmesan cheese, pumpkin puree, nutmeg, salt, and pepper.
- Add the drained pasta to the skillet with pancetta. Remove from direct heat.
- Stir in the pumpkin-egg mixture, tossing quickly to coat the pasta. Add reserved pasta water a little at a time until a creamy sauce forms.
- Garnish with extra Parmesan, black pepper, and parsley before serving.
Notes
- Remove the skillet from direct heat before adding the egg mixture to avoid scrambling.
- Use freshly grated Parmesan for the best flavor and texture.
- If you like extra creaminess, add a splash of heavy cream.
- For a vegetarian option, replace pancetta with sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes