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This pumpkin carbonara brings a cozy autumn twist to the classic Italian pasta dish. The pumpkin puree adds a velvety texture and a subtle natural sweetness that balances beautifully with salty, crispy bacon and sharp Parmesan cheese. It’s a comforting meal that feels both indulgent and nourishing, perfect for cooler evenings when you want something warm and satisfying without too much fuss.
I first made this during a chilly fall weekend, and now it’s my go-to dish for embracing seasonal flavors. Every time I make it, the house fills with an irresistible aroma that makes everyone gather around the table eagerly.
Ingredients
- Pumpkin puree: adds creaminess and a subtle hint of fall flavor choose pure pumpkin rather than pie filling for best results
- Freshly grated Parmesan: gives a salty, nutty depth freshly grated melts better and tastes fresher than pre-grated
- Large egg yolks: create a rich, silky sauce when mixed with the pumpkin and cheese
- Freshly ground black pepper: adds a mild kick that balances the sweetness
- Kosher salt: essential for seasoning pasta water and the sauce appropriately
- Spaghetti or bucatini: acts as the perfect vehicle for the sauce choose high-quality pasta for best texture
- Thick-cut bacon: provides the salty, smoky contrast look for thick slices to get crispy bite-sized pieces
Step-by-Step Instructions
- Sauté the bacon:
- Cook bacon pieces over medium-low heat in a large skillet until crispy. Use a slotted spoon to remove the bacon and drain on paper towels. Leave the bacon grease in the skillet as it will flavor the pasta.
- Cook the pasta:
- Bring a large pot of well-salted water to a rolling boil. Add pasta and cook until just al dente according to package instructions. Before draining, reserve about one and a half cups of pasta water then drain the pasta.
- Prepare the pumpkin sauce:
- In a medium bowl, whisk together pumpkin puree, grated Parmesan, and egg yolks until fully combined. Add a few generous cranks of freshly ground black pepper for flavor.
- Combine pasta and bacon fat:
- Add the drained pasta directly to the skillet with the reserved bacon grease. Toss to coat the pasta evenly and gently warm over low heat so the flavors blend without scrambling the eggs later.
- Thin and mix the sauce:
- Add three quarters of a cup of reserved pasta water to the pumpkin mixture to loosen it. Remove skillet from heat, then pour the pumpkin sauce over the pasta. Toss well, adding more pasta water a tablespoon at a time as needed to reach a silky, creamy consistency.
- Finish with bacon and cheese:
- Fold the crispy bacon back into the pasta. Serve topped with extra Parmesan and more black pepper for a final flourish.
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I have a soft spot for the crispy bacon in this dish. It adds that perfect salty crunch that keeps every bite exciting. One fall, after making this for some friends, we ended up talking until late over glasses of wine. The pumpkin carbonara sparked so much warmth and laughter that it became a shared favorite.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low heat in a skillet with a splash of water or broth to bring back the creamy texture without drying out the pasta. Avoid the microwave if you can as it can make the sauce separate.
Ingredient Substitutions
- Pancetta or guanciale can be swapped for bacon for a more authentic carbonara flavor
- Use pecorino Romano cheese instead of Parmesan for a sharper, tangier bite
- If you want to skip eggs, try adding a few tablespoons of cream while stirring in the pumpkin and cheese though the traditional silky texture comes from the yolks
Serving Suggestions
- Serve alongside a crisp pear salad dressed with lemon and olive oil to cut through the richness
- Roasted green beans or fennel add a nice textural contrast and fresh notes
- Cornbread or pumpkin cornbread makes for a cozy, comforting side that keeps with the seasonal theme
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Pro Tips
- Toast the pasta water to bring out extra flavor before draining if you want a subtle nutty note
- Keep the skillet off high heat when adding the pumpkin sauce to prevent scrambling the eggs
- Use a generous amount of freshly cracked black pepper it really makes a difference in balancing the creaminess and pumpkin sweetness
Commonly Asked Questions
- → What pasta works best for this dish?
Spaghetti or bucatini are ideal as they hold the creamy pumpkin sauce well and offer a pleasing texture.
- → How can I achieve a creamy sauce without cream?
Using reserved pasta water to thin the pumpkin-egg mixture creates a silky sauce that clings beautifully to pasta strands.
- → Can I substitute bacon with another ingredient?
Pancetta or smoked prosciutto can provide a similar savory, smoky flavor if bacon isn’t available.
- → How do I prevent the eggs from scrambling?
Remove the skillet from direct heat before adding the pumpkin and egg mixture, then toss quickly to gently cook without curdling.
- → What seasoning enhances the flavor of this pumpkin dish?
Freshly ground black pepper adds a warm spice note that complements the natural sweetness of pumpkin without masking it.
- → Can this dish be prepared ahead of time?
It’s best served freshly tossed to maintain the creamy texture, but the pumpkin mixture can be prepared in advance and added just before serving.