Creamy and delicious Pumpkin Carbonara

October 15, 2018
Pumpkin Carbonara on plate horizontal

Actually, I had planned another post for today. However, this pasta got in my way and it was so good that I could not withhold it. Spaghetti carbonara, but with a special twist: Pumpkin Carbonara.

I had a vision of this dish when I stood in front of a mountain of Hokkaido pumpkins and every cell of my body resisted to make pumpkin soup again. Don´t get me wrong, I love pumpkin soup. Just the same as oven pumpkin. But it has to be more to do with this vegetable than these two things. And so I improvised — also due to a lack of alternatives —  threw various ingredients into the pot. The result was this pasta dish, which everyone loved so much that I had to recook it twice since then.

Short information in advance: since I am a serious Pumpkin Spice Latte junkie lover, I already had pumpkin puree at home. This is incredibly easy to make: if you use Hokkaido, you don’t even need to peel the pumpkin. I wash it off well, halve it and seed it with a spoon. Then place them the cut side down on a baking tray lined with baking paper. Preheat the oven to 180°C and bake for about 45-50 minutes until the skin is wrinkly. I puree the pumpkin halves with a hand blender, and that’s it!

In the sense of saving time you can also prepare and freeze larger quantities in advance.

Pumpkin Carbonara on plate

Kürbis Carbonara auf Teller

Pumpkin Carbonara

A quick, simple and very tasty pasta dish for the cold autumn months: Spaghetti carbonara without cream, but with lots of creamy pumpkin puree!
4.23 from 9 votes
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Vorbereitung / Prep: 10 minutes
Kochen / Cooking: 10 minutes
Total: 20 minutes
Portionen / Servings: 2 servings
Author: Patricia Spieker

Zutaten / Ingredients

  • 200 g pumpkin puree
  • 300 g pasta (spaghetti)
  • 2 egg yolks
  • 80 g cubed bacon
  • 70 g parmesan cheese grated
  • 1 tbsp olive oil
  • 1 tsp parsley finely chopped
  • salt, pepper

Anleitung / Instructions

  • Put up a large saucepan of lightly salted water for the pasta for cooking.
  • Peel the garlic clove and chop it finely. In a larger saucepan (in which the pasta have enough space), fry the bacon cubes over medium heat in a little olive oil. Add the garlic and slightly roas. Remove from the heat after 1-2 minutes.
  • For the sugo, put the pumpkin puree in a bowl and mix well with the egg yolks. Add the grated Parmesan cheese and season with salt and pepper.
  • As soon as the water boils, add the spaghetti and cook them until they are al dente.
  • Once the pasta is ready, drain and add to the pan with the bacon-garlic mixture. Stir well, so that the pasta is covered with the oil. Quickly stir in the pumpkin sugo so that it binds until it has a smooth consistency.
  • If desired, sprinkle with a little fresh Parmesan cheese and the freshly sliced parsley and serve quickly.

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