Description
Indulge in the comforting flavors of autumn with this Pumpkin Carbonara Pasta, featuring creamy pumpkin sauce and crispy pancetta. This delightful dish envelops al dente pasta in a rich, velvety coating that’s perfect for cozy weeknight dinners or elegant gatherings. With each bite, enjoy the harmonious blend of savory and sweet flavors that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 cup freshly grated Parmesan cheese
- 6 oz crispy pancetta (diced)
- 3 cloves garlic (minced)
- ½ tsp black pepper
- ½ cup heavy cream
- Salt (to taste)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and reserve 1 cup of pasta water.
- In a skillet over medium heat, cook the diced pancetta until crispy (about 5 minutes). Remove and set aside.
- In the same skillet, lower heat and sauté minced garlic for about 1 minute. Stir in pumpkin puree, heavy cream, and black pepper.
- Add cooked pasta to the skillet and toss with the sauce, adding reserved pasta water as needed for consistency.
- Whisk together eggs and Parmesan in a bowl. Quickly add to the hot pasta mixture, stirring vigorously to avoid scrambling.
- Serve topped with crispy pancetta and extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 215mg