Pumpkin Pasta Carbonara Recipe
Pumpkin Pasta Carbonara
Pumpkin not only adds seasonal flair, but also lends itself to a thick cream sauce.
Serves: 4Prep: 5 minutesCook: 10 minutesTotal: 15 minutesDifficulty: Easy
Serves: 4
Ingredients
- 2 large eggs
- 1 cup canned pumpkin (not pie filling)
- 1⁄2 cup half-and-half
- 1⁄2 cup grated parmesan cheese, plus more for serving
- Salt, to taste
- Freshly ground pepper, to taste
- 8 oz. linguini or penne
- 4 slices bacon, cooked and crumbled (safe internal temp. 145°F)
- 1⁄4 cup thinly sliced basil
Directions
- In a heatproof bowl, whisk together eggs, pumpkin, half-and-half, Parmesan, a pinch of salt and a generous grind of pepper.
- Cook pasta in salted water until al dente, according to time directed on package.
- Gradually drizzle about ¼ cup of hot pasta cooking water into egg mixture, whisking constantly. (This tempers the eggs.)
- Transfer cooked pasta to bowl and stir briskly to coat pasta with sauce.
- Stir in crumbled bacon and additional pepper, to taste.
- Divide pasta among 4 warmed serving bowls and top with additional grated Parmesan and basil.
- Serve immediately, refrigerating any leftovers.
Serves: 4
Ingredients
- 2 large eggs
- 1 cup canned pumpkin (not pie filling)
- 1⁄2 cup half-and-half
- 1⁄2 cup grated parmesan cheese, plus more for serving
- Salt, to taste
- Freshly ground pepper, to taste
- 8 oz. linguini or penne
- 4 slices bacon, cooked and crumbled (safe internal temp. 145°F)
- 1⁄4 cup thinly sliced basil
Directions
- In a heatproof bowl, whisk together eggs, pumpkin, half-and-half, Parmesan, a pinch of salt and a generous grind of pepper.
- Cook pasta in salted water until al dente, according to time directed on package.
- Gradually drizzle about ¼ cup of hot pasta cooking water into egg mixture, whisking constantly. (This tempers the eggs.)
- Transfer cooked pasta to bowl and stir briskly to coat pasta with sauce.
- Stir in crumbled bacon and additional pepper, to taste.
- Divide pasta among 4 warmed serving bowls and top with additional grated Parmesan and basil.
- Serve immediately, refrigerating any leftovers.
| Amount per serving | |
|---|---|
| Sodium | 120mg |
| Total Fat | 21g |
| Saturated Fat | 9g |
| Protein | 20g |
| Cholesterol | 0mg |
| Total Carbohydrate | 50g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Calories | 470 |