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Pumpkin Carbonara

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Serves 6 | 
Sure to be a fast favorite for Fall.

Ingredients:

1 lb spaghetti pasta
3/4 cup grated Pecorino Romano cheese
1/2 teaspoon ground black pepper
1 cup canned pumpkin puree
1/4 teaspoon ground nutmeg
1 cup chicken broth
1 egg yolk
1 egg
2 tablespoons olive oil
4 oz diced pancetta
1/2 teaspoon kosher salt
1/2 yellow onion, thinly sliced
2 cloves garlic, peeled and smashed
1 cup grated Parmigiano Reggiano cheese
3 tablespoons chopped Italian parsley

Directions:

  1. Fill a large pot with water and bring to a boil over large heat. Add the pasta and cook for 10 minutes. Drain the water. Set aside.
  2. Add the Pecorino Romano, black pepper, ground nutmeg, chicken broth, egg broth and egg in a blender. Pulse until smooth. Set aside.
  3. Drizzle the olive oil in a large skillet. Bring to medium heat. Once hot, add the pancetta and cook for about 5 minutes, until golden and crispy, stirring often. Then add the salt, diced onion and garlic. Cook and stir for an additional 5 minutes.
  4. Add the pasta to the skillet, then sprinkle the Parmigiano Reggiano over top. Toss to coat. Then pour the pumpkin mixture into the skillet. Stir and cook for 3 minutes.
  5. Transfer the pumpkin carbonara to serving plates. Sprinkle with Italian parsley and enjoy!
Cooking Method: Stovetop
Main Ingredient: Spaghetti, Cheese, Pumpkin Puree
Course: Dinner

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