"It’s time for my first pumpkin recipe of the season! So let’s start with a really good one: Pumpkin Carbonara. I’m taking the recipe for classic carbonara and adding pumpkin purée for an earthiness and a beautiful orange color, and a touch of nutmeg that plays incredibly well off the meatiness of pancetta! The Step-by-Step VIDEO is on my YouTube channel!"
Pumpkin Carbonara with Crispy Sage
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Prep time 20mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound spaghetti
- 1 cup unflavored pumpkin puree
- 1 cup grated parmigiano-reggiano
- 8 diced pancetta
- 1/2 medium finely chopped sweet onion
- 2 large minced garlic cloves
- 1 egg
- 1 egg yolk
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 8 fresh sage leaves
- 1 cup reserved pasta water
- to garnish Parm & Black Pepper
Method
Step 1
For pancetta mixture: Cook pancetta (or bacon if preferred) in a large, dry pan until light golden brown. Drain off extra fat. Add olive oil. Add onion and garlic. Over medium heat, sweat for 3-4 minutes until onions are translucent. Keep heat on lowest setting and set aside.
Step 2
For pumpkin mixture: In a bowl, add pumpkin purée, egg and egg yolk, parmigiano, ground nutmeg, and black pepper. Mix together until combined. Set aside. TIP: I don’t add salt because the cheese and pancetta are salty!
Step 3
For pasta: Boil pasta until al dente, according to box instructions.
Step 4
For crispy sage: When the pasta has about 3 minutes left, reserve 1 cup of pasta water. Also, in a separate small skillet, add 1 tablespoon butter and let melt over medium-high heat. Add sage leaves and let fry for 1-3 minutes until just crispy. Remove from heat and set aside.
Step 5
To assemble: Add drained, hot pasta to pancetta mixture over low heat. Add in pumpkin mixture and 1/2 cup hot pasta water. Stirring continuously (so eggs don’t scramble), mix and fold pasta until combined and creamy. If mixture looks dry, add another 1/4 cup pasta water, stirring to combine.
Step 6
To serve: Serve immediately with more parmigiano, black pepper, and fried sage leaves.