Pumpkin Carbonara
This Pumpkin Carbonara offers a seasonal twist on the classic Italian dish, combining creamy pumpkin puree with traditional carbonara ingredients for a comforting and flavorful meal.
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A Seasonal Twist on a Classic Italian Carbonara
If you’re an Italian lover, then you are really going to enjoy this seasonal twist on a classic dish. Carbonara is traditionally made by whisking raw eggs with hot pasta and adding in cheese making a creamy sauce.
Today I’m sharing a Carbanara recipe with the addition of sweet and creamy pumpkin puree. In this recipe you whisk the raw eggs in with the puree and then the pasta.
If you’re a pumpkin lover like me, then you’re probably always on the hunt for new ways to add it into dishes. The pumpkin pairs well with the starchy pasta and salty bacon. I know you’re going to really enjoy this simple dish with a healthy punch.
Want More Pasta Dishes? Here are a few of our favorites:
- Cheeseburger Pasta Skillet
- Slow Cooker Parmesan Garlic Chicken Pasta
- BLT Pasta Salad
- Tortellini Pasta Salad
What’s in Pumpkin Carbonara?
- spaghetti
- bacon
- pumpkin puree
- eggs
- Parmesan cheese
- heavy cream
- garlic
- nutmeg
- salt and black pepper
- fresh parsley
How to Make Pumpkin Carbonara:
Bring a large pot of salted water to a boil.
Cook spaghetti according to package instructions.
Reserve 1 cup of pasta water, then drain the spaghetti.
While the spaghetti is cooking, heat a large skillet over medium heat.
Add the diced bacon and cook until crispy, about 5-7 minutes.
Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
In a mixing bowl, whisk together the pumpkin puree, eggs, Parmesan cheese, heavy cream, garlic, nutmeg, salt, and black pepper until well combined.
Return the skillet with the bacon fat to medium heat.
Add the drained spaghetti to the skillet and toss to coat in the fat.
Reduce the heat to low and slowly pour the pumpkin mixture into the pasta, tossing continuously to prevent the eggs from scrambling.
If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Stir in the cooked bacon. Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Pumpkin Carbonara
Ingredients
- 16 oz spaghetti
- 6 oz bacon diced
- 1 1/2 cups pumpkin puree
- 3 large eggs
- 3/4 cup grated Parmesan cheese
- 1/3 cup heavy cream
- 3 cloves garlic minced
- 1/4 teaspoon nutmeg
- salt and black pepper to taste
- fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions.
- Reserve 1 cup of pasta water, then drain the spaghetti.
- While the spaghetti is cooking, heat a large skillet over medium heat.
- Add the diced bacon and cook until crispy, about 5-7 minutes.
- Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- In a mixing bowl, whisk together the pumpkin puree, eggs, Parmesan cheese, heavy cream, garlic, nutmeg, salt, and black pepper until well combined.
- Return the skillet with the bacon fat to medium heat.
- Add the drained spaghetti to the skillet and toss to coat in the fat.
- Reduce the heat to low and slowly pour the pumpkin mixture into the pasta, tossing continuously to prevent the eggs from scrambling.
- If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
- Stir in the cooked bacon. Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.