Pumpkin Bacon Carbonara Recipe

This Pumpkin Bacon Carbonara Recipe is a creamy and rich recipe, which is made with savory bacon and drained pumpkin puree. It’s the ultimate comfort food recipe, ready in about 1 hour and 25 minutes.

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Pumpkin Bacon Carbonara Recipe Ingredients

• 1 can (15 Oz. Size) Pumpkin Puree
• 2 Eggs, Room Temperature
• 3 Egg Yolks, Room Temperature
• 1 cup Grated Parmesan, Divided
• 3/4 cup Grated Pecorino Romano
• 3/4 tsp. Kosher Salt
• 1/2 tsp. Freshly Cracked Pepper
• 6 slices To 8 Slices Thick-cut Bacon, Cut Into Pieces
• 1 lb. Spaghetti
• Italian Parsley, For Garnish (optional)

How To Make Pumpkin Bacon Carbonara

1. Drain the pumpkin: Line a fine-mesh sieve with cheesecloth and place it over a bowl. Add the pumpkin puree and let it drain for at least 1 hour, pressing down occasionally. Before using, gather the cheesecloth and squeeze to release any remaining liquid. Discard the liquid.
2. Make the sauce base: In a medium bowl, whisk together the strained pumpkin, whole eggs, egg yolks, 1/2 cup of the Parmesan cheese, the Pecorino Romano cheese, salt, and pepper. Set aside.
3. Cook the bacon: While the pasta water comes to a boil, cook the bacon pieces in a large pot or skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of the warm bacon fat in the pan.
4. Cook the pasta: Add salt to a large pot of boiling water. Cook the spaghetti according to package directions until al dente. Just before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta.
5. Temper the eggs: Working quickly, slowly whisk about 1/4 cup of the hot pasta water into the pumpkin and egg mixture. This gently raises the temperature of the eggs to prevent them from scrambling.
6. Combine and create the sauce: Return the drained pasta to the hot pot you cooked it in (off the heat). Immediately pour the tempered pumpkin mixture over the pasta. Use tongs to toss everything together vigorously for several minutes. The residual heat will cook the eggs and melt the cheese. Add the remaining pasta water, a little at a time, until the sauce is thick, creamy, and coats the noodles well.
7. Finish and serve: Stir in the 2 tablespoons of reserved bacon fat. Taste and season with more salt and pepper if needed. Serve immediately, topped with the crispy bacon, the remaining 1/2 cup of Parmesan, and fresh Italian parsley.

Recipe Tips

• Why do I have to drain the pumpkin? Canned pumpkin contains a lot of water. Draining it concentrates the pumpkin flavor and prevents the final carbonara sauce from being watery or thin. This step is crucial for a rich, creamy texture.
• How to avoid scrambled eggs: The key is to temper the eggs by slowly whisking in hot pasta water before adding the mixture to the hot pasta. Also, make sure you combine the sauce and pasta OFF the direct heat of the stove. The residual heat of the pasta and pot is enough to cook the sauce perfectly.
• Why use room temperature eggs? Cold eggs are more likely to curdle or scramble when they hit the hot pasta water. Letting them come to room temperature first helps them incorporate smoothly.
• Work quickly! Carbonara comes together in the last few minutes. Have all your components ready to go (sauce mixed, bacon cooked, cheese grated) before the pasta is done cooking.

What To Serve With Pumpkin Bacon Carbonara

This dish is very rich and satisfying on its own. A simple side is all you need.

• A crisp green salad with a simple lemon vinaigrette to cut the richness
• Crusty garlic bread for soaking up any extra sauce
• A glass of dry white wine like Pinot Grigio or Sauvignon Blanc

How To Store Pumpkin Bacon Carbonara

Refrigerate: Carbonara is best enjoyed immediately after it’s made. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days, but the sauce will thicken and will not be as creamy upon reheating. Freeze: Freezing is not recommended, as the egg-based sauce will separate and become grainy when thawed.

Pumpkin Bacon Carbonara Nutrition Facts

• Calories: 680kcal
• Carbohydrates: 70g
• Protein: 30g
• Fat: 32g
• Saturated Fat: 14g
• Sodium: 1200mg
• Fiber: 6g
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Healthier Pumpkin Bread Recipe
• Pumpkin Risotto Recipe
• Pumpkin Dinner Rolls Recipe