Pumpkin Carbonara

Pumpkin Carbonara
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Add a taste of fall and a boost of vitamins by adding pumpkin to this traditional pasta dish.


  • 1 lb spaghetti, or bucatini
  • ½ cup pumpkin puree
  • 3 egg yolks
  • 4 oz pancetta, diced
  • 1 small shallot, finely chopped
  • ½ cup white wine
  • 1 cup parmesan cheese, freshly grated
  • 1 tsp ground black pepper
  • sage, fresh


  1. Cook pasta according to package directions. Drain and reserve pasta cooking water.
  2. In a large measuring cup whisk together pumpkin and eggs; slowly add about ½ cup of pasta water to temper eggs; set aside.
  3. In a large skillet over medium heat, cook pancetta and shallots until browned and crisp. Add white wine and black pepper, lower heat and cook 1-2 minutes until wine reduced by half. Add pasta, tossing with pancetta. Remove pan from heat and stir in pumpkin mixture until smooth. Stir in cheese, and adjust sauce consistency with pasta water if needed and adjust seasoning to taste. Garnish with fresh sage.
  4. Refrigerate leftovers.
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