This Pumpkin Carbonara is a cozy, autumnal twist on the traditional carbonara. Creamy, savory, and slightly sweet, it features roasted pumpkin puree blended with eggs, Parmesan cheese, and pancetta for a velvety sauce. The earthy sweetness of pumpkin balances the salty richness of pancetta, making it a perfect dish for a fall dinner. The simplicity of the ingredients allows the pumpkin to shine, creating a flavorful yet easy-to-prepare meal that brings a seasonal flair to a classic Italian favorite.
Ingredients:
- 12 oz spaghetti
- 4 oz pancetta, diced
- 2 garlic cloves, minced
- 3 large eggs
- 1 cup pumpkin puree
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water and drain the rest.
- Cook the pancetta: While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-6 minutes. Add the minced garlic and sauté for another minute. Remove from heat and set aside.
- Prepare the sauce: In a medium bowl, whisk together the eggs, pumpkin puree, and Parmesan cheese until smooth. Season with salt and pepper.
- Combine everything: Add the drained spaghetti to the skillet with the pancetta and garlic. Toss to coat the pasta in the pancetta drippings. Slowly pour in the pumpkin mixture, tossing the pasta constantly to create a creamy sauce. If the sauce is too thick, add some reserved pasta water a little at a time until it reaches your desired consistency.
- Serve: Divide the Pumpkin Carbonara between plates and garnish with additional Parmesan cheese and fresh parsley if desired. Serve immediately.
Enjoy this unique and hearty dish that’s perfect for a crisp fall evening!
