Pumpkin adds a touch of fall to classic pasta carbonara. This comforting and creamy pasta dish is quick to prepare using basic ingredients: eggs, bacon, cheese and pasta.
From Bridget Edwards of Bake to 350.
- 1 box (Size 15 oz) Pumpkin puree
- 2 Eggs, room temperature
- 3 Egg yolks, room temperature
- 1 cup Grated Parmesan cheese, divided
- ¾ cups Grated Pecorino Romano
- ¾ teaspoons Kosher salt
- ½ teaspoon Freshly cracked pepper
- 6 slices For 8 slices of thick bacon, cut into pieces
- 1 pound Spaghetti
- Italian parsley, to garnish (optional)
Drain the pumpkin in a cheesecloth-lined colander for at least 1 hour. Press the pumpkin occasionally with the back of a spoon. Before use, squeeze a cheesecloth to release most of the liquid. You should have 1/2 to 3/4 cup of liquid drained.
Whisk together drained pumpkin, eggs, egg yolks, 1/2 cup Parmesan, pecorino romano, salt and pepper. Put aside.
Fill a large saucepan with water and bring to a boil. Meanwhile, cook the bacon until crispy. Drain on paper towels and reserve the bacon fat in the pan.
Cook pasta according to package directions. Before draining, reserve 1 cup cooking water. Drain the pasta.
Working quickly, whisk 1/4 cup hot pasta water into the pumpkin/egg mixture to temper the eggs. Return the pasta to the hot pot and add the pumpkin mixture. Toss, using tongs, for several minutes, adding the remaining pasta water as you go, until the pasta is well coated and the cheese is melted. The sauce will become thick and creamy.
Add 2 tablespoons hot reserved bacon fat and stir. Season with salt and pepper as needed. Top pasta with reserved bacon, remaining 1/2 cup Parmesan and Italian parsley. Serve immediately.