Pumpkin Carbonara Pasta (Printable Version)
# What You'll Need:
→ Pumpkin Sauce
01 -
240 ml pumpkin puree
02 -
50 g freshly grated Parmesan cheese, plus extra for serving
03 -
3 large egg yolks
04 -
Freshly ground black pepper, to taste
05 -
Kosher salt, to taste
→ Pasta
06 -
450 g spaghetti or bucatini
→ Bacon
07 -
6 thick-cut bacon slices, cut into 2.5 cm pieces
# Step-by-Step Directions:
01 -
In a medium bowl, whisk together pumpkin puree, Parmesan, and egg yolks. Season with freshly ground black pepper.
02 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package instructions. Reserve 360 ml of pasta water before draining.
03 -
In a large skillet over medium-low heat, cook bacon pieces until crispy. Remove with a slotted spoon and drain on paper towels. Keep the bacon fat in the skillet.
04 -
Add the drained pasta to the skillet with bacon fat and toss to coat. Warm the skillet over low heat if necessary, then remove from heat. Mix 180 ml of reserved pasta water into the pumpkin mixture to loosen, then combine with pasta, tossing thoroughly. Add additional pasta water, one tablespoon at a time, to achieve desired creamy consistency. Fold in the crispy bacon.
05 -
Plate the pasta and garnish with extra Parmesan and freshly ground black pepper.
# Helpful Notes:
01 -
Use reserved pasta water to gradually adjust sauce texture for optimal creaminess.
02 -
Pair with seasonal sides like roasted fennel or pear salad for a complete meal.