Pumpkin Carbonara

Pumpkin Carbonara is a creamy, comforting twist on classic pasta, perfect for chilly fall nights. It's easy to whip up in just 20 minutes and is always a hit at Halloween and Thanksgiving gatherings. With its hearty pumpkin and crispy bacon, it's a surefire way to please both kids and adults, bringing a taste of fun fall to your table.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 20

Cook Time: 20

Total Time: 40

Course: Main Course

Cuisine: American, Italian

Keyword: Pumpkin Carbonara

Servings:

Calories: 827kcal

Author: Mandy Applegate

Ingredients

16 ounces spaghetti
6 ounces bacon diced
1 ½ cups pumpkin puree
3 large eggs
¾ cup grated Parmesan cheese
⅓ cup heavy cream
3 cloves garlic minced
¼ teaspoon nutmeg
Salt and black pepper to taste
Fresh parsley chopped (for garnish)

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti to al dente as per the package directions. Remember to reserve 1 cup of pasta water before draining.
16 ounces spaghetti
While the pasta cooks, heat a skillet over medium and cook the bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon, leaving the fat in the skillet.
6 ounces bacon
In a bowl, whisk together the pumpkin puree, eggs, Parmesan, cream, garlic, nutmeg, salt, and pepper.
1 ½ cups pumpkin puree, 3 large eggs, ¾ cup grated Parmesan cheese, ⅓ cup heavy cream, 3 cloves garlic, ¼ teaspoon nutmeg, Salt and black pepper
Return the skillet with bacon fat to medium heat. Add the drained spaghetti and toss to coat. Reduce heat to low and slowly pour in the pumpkin mixture, stirring continuously to avoid scrambling the eggs. Thin the sauce with reserved pasta water as needed.
Stir the cooked bacon back into the skillet. Serve the carbonara hot, garnished with parsley and extra Parmesan if desired.
Fresh parsley

Notes

Cook Pasta Just Right: Aim for al dente spaghetti. It should still have a little bite to it, which helps it hold its own when mixed with the creamy sauce.
Gentle on the Eggs: When adding your pumpkin and egg mixture to the pasta, keep the heat low. This will ensure your sauce stays silky rather than turning into scrambled eggs.
Save Some Pasta Water: Don’t toss out all the pasta water when you drain the spaghetti. The starchy water is great for adjusting your sauce’s consistency, making it cling beautifully to the noodles.
Go for Quality Bacon: Use thick-cut bacon for that essential crunch and flavor. It really enriches the overall dish as it renders down.
Season Well: Since pumpkin can be quite mild, taste your sauce and adjust the seasoning as needed. A little extra pinch of salt or pepper can make all the difference.
Cheese Matters: Opt for freshly grated Parmesan. It melts better and will give your sauce a smoother finish than pre-grated varieties.
Brighten with Parsley: A sprinkle of fresh parsley not only adds color but also a burst of freshness that cuts through the richness of the bacon and pumpkin.
Add Greens: Toss in some spinach or arugula at the end for an extra layer of flavor and a pop of color. They’ll wilt just enough from the heat of the pasta.
Serve Hot: This dish is best served immediately, as the sauce can thicken and change texture if it sits for too long.

Nutrition

Tried this recipe?Let us know how it was!

Don’t lose this recipe!