Pumpkin Carbonara Pastina

Name: Pumpkin Carbonara Pastina
Prep time: 10 min
Cook time: 25 min
Total time: 35 min

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Pumpkin pasta can sometimes veer a little too far into pumpkin spice territory, but this carbonara keeps things decidedly savory, and so delicious.

Pumpkin purée adds silky richness and just a hint of autumnal sweetness, while nutmeg, salty pancetta, Pecorino, Parmigiano, and plenty of black pepper give the sauce tons of savory depth. The finishing touch is crispy fried sage, an incredibly easy trick that instantly makes the dish feel a little more special. Better yet, it does double duty: Frying the leaves perfumes the olive oil with sage, creating a flavorful base for the pancetta and aromatics that subtly carry through the entire dish.

Tossed with our Gluten-Free Stelline, it’s cozy and fall-forward, and a dish even a pumpkin skeptic could love.

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

1 (14-ounce) box Giadzy Stelline

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1 cup canned pumpkin purée
1 cup low-sodium chicken or vegetable broth
1 large egg
1 egg yolk
¾ cup freshly grated Pecorino Romano
¼ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper, plus more for serving
2 tablespoons extra-virgin olive oil

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10–12 fresh sage leaves
4 ounces pancetta, diced
2 garlic cloves, smashed and peeled
1 small yellow onion, finely chopped
½ teaspoon kosher salt
¾ cup freshly grated Parmigiano Reggiano, plus more for serving

Instructions

Bring a large pot of water to a boil over high heat and season generously with salt. Cook the Stelline until just shy of al dente, about 2 minutes less than the package directions. Before draining, reserve at least 1 cup of pasta water. Drain well.
Meanwhile, add the pumpkin, chicken broth, egg, egg yolk, Pecorino, nutmeg, and black pepper to a medium bowl. Whisk until smooth.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the sage leaves in a single layer and fry for about 20–30 seconds per side, or until crisp and slightly darkened. Transfer to a paper towel-lined plate and season with a tiny pinch of salt.
Add the pancetta to the sage-infused oil and cook, stirring often, for about 5 minutes, until golden and crisp. Add the garlic, onion, and salt and cook for another 4–5 minutes, until the onion is soft and fragrant. Remove and discard the garlic cloves.
Add the cooked Stelline to the skillet and sprinkle the Parmigiano directly over the pasta. Add ¼ cup reserved pasta water and stir well to coat.
Reduce the heat to low and add the pumpkin mixture. Cook for 2–3 minutes, stirring constantly, until the sauce is glossy and creamy and coats the Stelline. Add reserved pasta water a splash at a time as needed—the finished pasta should be loose and creamy rather than stiff, as the Stelline will continue absorbing sauce as it sits.
Divide among bowls and finish with additional Parmigiano, plenty of freshly ground black pepper, and the crispy sage leaves, crumbling some over the top if desired.