Description
Pumpkin Carbonara is a creamy and cozy twist on the Italian classic. Made with pumpkin puree, Parmesan, and crispy pancetta, this fall-inspired pasta dish is ready in under 30 minutes.
Ingredients
- 12 oz spaghetti (or pasta of choice)
- 4 large egg yolks
- 1 cup Parmesan cheese, grated
- 1 cup pumpkin puree (not pie filling)
- 4 oz pancetta (or bacon), diced
- 2 garlic cloves, minced
- 2 tbsp olive oil (or butter)
- ½ tsp salt (or to taste)
- ½ tsp black pepper, freshly cracked
- Pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- In a skillet, heat olive oil and cook pancetta until crispy. Add garlic and sauté for 30 seconds. Remove from heat.
- In a bowl, whisk together egg yolks, Parmesan, pumpkin puree, nutmeg, salt, and pepper.
- Add pasta to the skillet with pancetta. Remove from direct heat, then stir in the pumpkin-egg mixture. Toss quickly, adding reserved pasta water a little at a time until creamy.
- Garnish with extra Parmesan, cracked pepper, and parsley. Serve immediately.
Notes
- Always remove skillet from direct heat before adding eggs to avoid scrambling.
- Reserve pasta water—it’s the secret to a silky, smooth sauce.
- Use freshly grated Parmesan for the best flavor.
- Add a splash of cream if you want an even richer sauce.
- Swap pancetta with mushrooms for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes