Pumpkin Carbonara
Category
Main Course pasta
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
-
1 pound long pasta, such as Spaghetti Chitarra
- 1 cup canned pumpkin puree
- 1 cup low sodium chicken broth
- 1 large egg
- 1 egg yolk
-
3/4 cup freshly grated Pecorino Romano cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper, (plus more for serving)
-
2 tablespoons olive oil
- 4 ounces pancetta, (diced)
- 2 garlic cloves, (smashed and peeled)
- 1/2 onion (thinly sliced)
- 1/2 teaspoon kosher salt
-
1 cup freshly grated Parmigiano Reggiano cheese, (plus more for serving)
- 3 tablespoons chopped Italian parsley, (optional)
Instructions
- Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than package directions, about 10 minutes. Drain well reserving 1/2 cup of pasta water.
- Meanwhile, to the pitcher of a blender add the pumpkin, chicken broth, egg, egg yolk, pecorino, nutmeg and black pepper. Puree on high until smooth.
Heat a large skillet over medium heat. Add the oil and pancetta and cook, stirring often for about 5 minutes or until the pancetta is golden and crispy. Add the garlic, onions and salt to the pan and cook, stirring often, for another 5 minutes or until the onion is soft and fragrant. Add the cooked pasta to the pan and sprinkle the bare pasta with the Parmigiano Reggiano. Add 1/4 cup of pasta water and toss to coat. Add the pumpkin mixture to the pasta and cook an additional 2 to 3 minutes adding more pasta water as needed until the mixture is slightly thickened and coats the pasta. Be sure to stir and toss the pasta constantly as to not scramble the egg. Serve topped with additional Parmigiano Reggiano, black pepper and parsley if desired.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 568
- Carbs
- 63 grams
- Protein
- 26 grams
- Fat
- 23 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 104 milligrams
- Sodium
- 756 milligrams
- Fiber
- 4 grams
- Sugar
- 4 grams
6 comments
My girlfriend loves everything pumkin! As an italian she needs her pasta 2 or 3 times weekly.
HOMERUN! It was so super creamy. I added pumpkin pie spicce and netmeg which was amazing !
Thank you!!!!
LOVED this dish, although I have some questions! There's no mention of doing anything more with the garlic — leave it whole/smashed in the dish? Also, there are quite a few references to "paste" which, I'm sure, are typos for PASTA. Makes things confusing — but we LOVED the end result!
LOVED this dish, although I have some questions! There's no mention of doing anything more with the garlic — leave it whole/smashed in the dish? Also, there are quite a few references to "paste" which, I'm sure, are typos for pasta. Makes things confusing — but we LOVED the end result!
This recipe did not lack flavor! It was super easy to prepare and my daughter and I had a blast pulling out the blender for the rich and delicious sauce. Will make this again and again now that season is changing. Perfect for the fall!
Fiz a receita e é simplesmente maravilhosa! Um creme encorporando delicioso! Fiz purê de abóbora natural
Yum! Yum! Love anything with pumpkin.