Easy Pumpkin Carbonara with Orzo Pasta
Creamy carbonara with a hint of pumpkin sauce coats each little orzo pasta. This recipe is so simple and comes together in less than 20 minutes. You will want to make this amazing, easy pumpkin carbonara every night of the week.
Servings: 4
Ingredients
- 1½ cup Dry Orzo Pasta
- 4 Slices Bacon
- 1 cup Pumpkin Puree
- ¼ cup Grated Parmesan
- 1 Whole Egg
- 1 Egg Yolk
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Black Pepper
- 2 cups Reserved Pasta Water
Instructions
- Begin by chopping your bacon into small strips. Preheat a large pan to medium heat. Add the bacon to the pan and cook until crispy.
- While the bacon is cooking start a pot of water on high heat for the orzo. Once the water is boiling add a pinch of salt and the orzo pasta and cook according to the directions on the package. Be sure to save 2 cups of pasta water before draining the pasta.
- In a medium size bowl mix the grated parmesan, 1 whole egg and 1 egg yolk, pepper, nutmeg, and pumpkin puree.
- Once your bacon is fully cooked and crispy, turn off the heat. Add in the egg mixture and stir for a moment add in a half cup of pasta water and stir until mixed. Add in the cooked orzo and another 1/2 cup of pasta water. If the carbonara is too thick you can add in more pasta water. Serve immediately with extra parmesan and black pepper and enjoy!
Notes
Make sure to time the cooking times for everything accordingly because the dish comes together very quickly once the pasta is finished cooking. If you can try and save some of the pasta water. If you dump the water before saving it, you can use fresh warm water instead. If the texture of the carbonara is too thick add in the extra pasta water slowly until you reach your desired consistency.