Spaghetti Carbonara with Pumpkin
There is nothing better in the world than spaghetti carbonara, and my spaghetti carbonara with pumpkin is the perfect ode to fall. The creamy sauce coats the pasta with a hint of pumpkin, making every bite better than the last.
Not Traditional Spaghetti Carbonara
Although this recipe is not a traditional Italian carbonara, I used the same technique with very few ingredients and no heavy cream. The sauce’s creaminess comes from the egg, parmesan cheese, and pumpkin puree mixture. With only 5 ingredients this quick and simple dish will be on the table in less than 30 minutes.
Ingredients Needed To Make Spaghetti Carbonara with Pumpkin~
- Bacon (thick cut and sliced into 1/4 in cubes)
- Spaghetti
- Eggs
- Pumpkin Puree
- Grated Parmesan Cheese
- Reserved Pasta Water
- Ground Black Pepper
- Salt
How To Make Spaghetti Carbonara with Pumpkin Step By Step~
STEP 1: Cook the Bacon
Heat a large frying pan to medium heat. Add in the bacon that has been cut into 1/4-inch cubes. Fry until crispy about 8 minutes. Turn off the heat and leave the pan to use for later. pull the crispy bacon bits out of the pan and set aside for later.
STEP 2: Mix the sauce
In a medium-sized bowl add in the 3 egg yolks and 1 whole egg, the pumpkin puree, grated parmesan cheese, cracked black pepper, and salt. Mix well and set aside.
STEP 3: Cook the pasta
In a pot cook the spaghetti in salted water to al dente as directed on the package. Before you drain the pasta make sure to reserve 1 cup of the pasta water (this will be an important part of building the sauce later)
STEP 4: Assemble and serve
Add the cooked spaghetti to the pan with the bacon fat tossing the pasta in the fat. Then add in the sauce mixture and toss to mix into the pasta. Add the pasta water in 1/4 cup increments to the pasta and mix then repeat until you have reached the desired creamy consistency. Lastly, add the bacon bits back into the pasta, toss, and serve immediately with extra parmesan cheese and cracked black pepper. Enjoy!
Notes For Success
When building the sauce make sure that the pan is off the heat to avoid scrambling the eggs, the hot spaghetti and pasta water will cook the eggs enough to make the sauce safe to eat. If you forget to save the pasta water or run out of pasta water, no worries, you can use lukewarm water in its place and you will still have a similar result. Pasta water is full of starch that helps thicken the sauce without adding flour.
Looking for More Fall Recipes?
If you make my spaghetti carbonara with pumpkin recipe, be sure to leave a comment and rating. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!
Spaghetti Carbonara with Pumpkin
Ingredients
- 4 strips thick cut bacon (cut into 1/4 in pieces)
- 10-16 oz Spaghetti (a box)
- 3 egg yolks
- 1 whole egg
- 1 cup pumpkin puree
- 1/2 cup grated parmesan cheese
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 2 cups of reserved pasta water
Instructions
- Heat a large frying pan to medium heat. Add in the bacon that has been cut into 1/4-inch cubes. Fry until crispy about 8 minutes. Turn off the heat and leave the pan to use for later. pull the crispy bacon bits out of the pan and set aside for later.
- In a medium-sized bowl add in the 3 egg yolks and 1 whole egg, 1 cup of pumpkin puree, 1/2 cup of grated parmesan cheese, 1/4 tsp of cracked black pepper, and 1/4 tsp salt. Mix well and set aside.
- In a pot cook the spaghetti in salted water to al dente as directed on the package. Before you drain the pasta make sure to reserve 1-2 cups of the pasta water (this will be an important part of building the sauce later)
- Add the cooked spaghetti to the pan with the bacon fat tossing the pasta in the fat. Add in the sauce mixture and toss to mix into the pasta. Add pasta water in 1/4 cup increments to the pasta and mix then repeat until you have reached the desired creamy consistency. Add the bacon bits back into the pasta, toss, and serve immediately with extra parmesan cheese and cracked black pepper. Enjoy!
