Spaghetti Carbonara with Pumpkin
My Spaghetti Carbonara with Pumpkin recipe is the perfect fall dinner. It is savory and creamy and really easy to make. The recipe only requires 5 ingredients and has the flavors of fall in every bite.
Servings: 4
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!
Notes
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.