Pumpkin Pasta Carbonara

5 from 3 votes

This cozy pumpkin pasta transforms classic carbonara into the perfect fall dish with pumpkin purée, pancetta, hints of warm nutmeg, and topped with fried sage leaves.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Grace Vallo

Ingredients

1 pound spaghetti
1 cup canned, unflavored 100% pumpkin purée
1 cup grated Parmigiano-Reggiano or grana padano, plus more to garnish
12 fresh sage leaves
8 ounces diced pancetta
½ medium sweet onion finely chopped
2 large garlic cloves minced
1 whole egg, plus 1 egg yolk
2 tablespoons extra virgin olive oil
1 tablespoon butter
½ teaspoon freshly cracked black pepper plus more to garnish
¼ teaspoon ground nutmeg
Salt to taste

Instructions

Cook pancetta in a large, dry pan over medium heat until light golden brown.
Drain off liquid fat. Leaving pancetta in the pan, add olive oil. Then add onion and garlic.
Over medium heat, sweat for 3-4 minutes until onions have just softened. Keep heat on lowest setting and set aside.
In a medium bowl, add pumpkin purée, egg and egg yolk, parmigiano, nutmeg, salt and pepper. Mix together until combined. Set aside.
Boil pasta until al dente, according to box instructions.
When the pasta has about 3 minutes left, reserve 1 cup of pasta water. Also, in a separate small skillet, add 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.
Add drained, hot pasta to pancetta mixture over low heat. Add in pumpkin mixture and ½ 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 ¼ cup or so of pasta water, stirring to combine.
Serve immediately with more parmigiano, black pepper, and fried sage leaves.

Video

Notes

You can use 12 ounces of bacon instead of pancetta if preferred!

Nutrition