Pumpkin Carbonara

Creamy pumpkin carbonara with crispy bacon—a cozy fall twist on a classic pasta dish.

45 min Serves 4 serving(s) Medium Mediterranean Cuisine

Our own summary of the original by Makinze Gore — the full post and photos live at delish.com.

This pumpkin carbonara combines rich pumpkin puree, Parmesan, and egg yolks for a velvety sauce. Tossed with al dente pasta and crispy bacon, it's a quick and comforting autumn dinner. Finish with extra cheese and pepper for a perfect meal.

Ingredients

1 c. pumpkin puree

1/2 c. freshly grated Parmesan, plus more for serving

3 large egg yolks

Freshly ground black pepper

Kosher salt

1 lb. spaghetti or bucatini

6 slices thick-cut bacon, cut into 1-inch pieces

Directions

In a medium bowl, combine pumpkin puree, grated Parmesan, and egg yolks. Season with a few grinds of black pepper and whisk until smooth.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 ½ cups of pasta water, then drain the pasta.

While the pasta cooks, place a large skillet over medium-low heat and cook the bacon pieces until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Add the drained pasta to the skillet with the bacon grease and toss to coat. If needed, warm the skillet over low heat briefly, then remove from heat. Stir ¾ cup of the reserved pasta water into the pumpkin mixture to thin it, then pour the mixture over the pasta and toss well. Add more pasta water, 1 tablespoon at a time, until a creamy sauce forms. Add the cooked bacon and toss again.

Serve the pasta topped with additional grated Parmesan and a few grinds of black pepper.