Pumpkin Carbonara is a delightful seasonal take on the classic Italian dish. Combining the rich creaminess of pumpkin with the savory essence of pancetta and Parmesan, this recipe is perfect for fall dinners or a unique holiday offering. With its velvety sauce and aromatic spices, it’s a comforting and flavorful way to embrace autumnal ingredients.
How to Make Pumpkin Carbonara
Ingredients
- Spaghetti (12 oz): The foundation of the dish. Use your favorite pasta for a classic texture and taste.
- Pancetta or Bacon (4 oz, diced): Adds a smoky, salty depth to the dish.
- Egg Yolks (3 large): Essential for the creamy carbonara base.
- Pumpkin Purée (1 cup): Introduces the signature autumn flavor. Ensure it’s pure pumpkin, not pie filling.
- Heavy Cream (¼ cup): Balances the pumpkin and enhances the creaminess.
- Parmesan Cheese (¾ cup, grated): Provides a sharp, nutty flavor.
- Garlic (2 cloves, minced): A fragrant addition that complements the pancetta.
- Nutmeg (⅛ tsp): Enhances the pumpkin with a warm, earthy note.
- Salt & Pepper: To taste, for seasoning.
- Fresh Sage or Parsley (optional): For garnish, adding a pop of color and flavor.
Step-by-Step Directions
- Cook the Pasta:
Bring a generously salted large pot of water to a rolling boil. Cook the spaghetti following the package directions until al dente. Prior to draining, set aside 1 cup of the pasta cooking water. - Prepare the Pancetta:
In a large skillet over medium heat, cook the pancetta until crispy, about 5 minutes. Using a slotted spoon, remove the ingredients and set them aside, leaving the rendered fat in the pan. - Sauté the Garlic:
Introduce the minced garlic to the skillet and cook for around 30 seconds, or until it releases a fragrant aroma. - Create the Sauce Base:
In a mixing bowl, whisk together egg yolks, pumpkin purée, heavy cream, grated Parmesan, and nutmeg. Add a pinch of salt and pepper. - Combine the Pasta and Sauce:
Reduce the skillet heat to low. Add the drained pasta to the skillet, tossing to coat in the pancetta fat. Slowly pour the pumpkin mixture over the pasta, stirring constantly to prevent the eggs from scrambling. Slowly incorporate the reserved pasta water, adding small amounts at a time, until the sauce achieves your preferred consistency. - Incorporate Pancetta:
Stir the crispy pancetta back into the pasta. Sample the dish and refine the seasoning, adding additional salt and pepper as needed. - Serve:
Plate the Pumpkin Carbonara, garnishing with fresh sage or parsley and extra Parmesan. Serve warm and enjoy the cozy, savory flavors!
Variations
- Vegetarian Option: Skip the pancetta and use sautéed mushrooms or roasted squash for a meat-free alternative.
- Gluten-Free: Substitute gluten-free spaghetti for a celiac-friendly dish.
- Spiced Pumpkin: Add a dash of cayenne or smoked paprika for a hint of heat.
- Cheese Swap: Experiment with Pecorino Romano for a sharper, tangy taste.
Pumpkin Carbonara
Course: Dinner4
servings30
minutes40
minutesIngredients
- Pasta: 12 ounces of spaghetti or fettuccine.
Pumpkin Puree: 1 cup (unsweetened) for a creamy, seasonal base.
Egg Yolks: 2 large yolks for a velvety carbonara texture.
Parmesan Cheese: 1 cup, finely grated, for richness and flavor.
Pancetta: 4 ounces, diced, for a salty, crispy topping.
Garlic: 2 cloves, minced, to add depth.
Heavy Cream: 1/3 cup to enhance the creamy consistency.
Olive Oil: 1 tablespoon to sauté the pancetta.
Salt & Black Pepper: To taste.
Fresh Sage or Parsley: For garnish.
Directions
- Cook the Pasta
Bring a generously salted large pot of water to a rolling boil. Cook the spaghetti following the package directions until al dente. Prior to draining, set aside 1 cup of the pasta cooking water. - Sauté the Pancetta
Place olive oil in a skillet and set it on medium. Add the diced pancetta and sauté until it turns crispy, approximately 5 minutes. Transfer the pancetta to a plate and set aside, reserving the rendered fat in the skillet. - Prepare the Sauce Base
Lower the heat and add the minced garlic to the skillet. Sauté for 1-2 minutes until fragrant. Stir in the pumpkin puree and cook for 3 minutes to let the flavors meld. - Create the Carbonara Mixture
In a bowl, whisk together the egg yolks, Parmesan cheese, and heavy cream. Slowly incorporate a few tablespoons of the reserved pasta water to gently adjust the mixture. - Combine Sauce and Pasta
Add the cooked pasta to the skillet with the pumpkin puree. Pour in the tempered egg mixture and toss quickly to coat the pasta evenly. If necessary, refine the consistency by incorporating additional pasta water. - Finish and Garnish
Stir in the crispy pancetta and season with salt and black pepper. Serve immediately, garnished with fresh sage or parsley and extra Parmesan if desired.
FAQ
1. Can I use fresh pumpkin instead of purée?
Yes, you can roast fresh pumpkin and blend it into a smooth purée. Just ensure the texture is creamy and consistent.
2. What’s the best way to reheat leftovers?
Reheat gently on the stovetop with a splash of milk or cream to restore the sauce’s creaminess.
3. Can this dish be prepared ahead of time? The sauce is best served fresh, but you can cook the pasta and pancetta ahead, then assemble everything just before serving.
4. Is this dish freezer-friendly?
It’s not ideal for freezing as the sauce may separate when thawed.
5. Can I use another pasta shape?
Absolutely! Fettuccine, linguine, or even penne work beautifully in this recipe.
