Pumpkin Bacon Carbonara by Bridget
It’s still fall, which means pumpkin everything, including pasta. Butternut squash is perfectly acceptable, too. See Ree’s Butternut Mac and Cheese—oh my goodness.
Let’s get one thing out of the way. This is not your traditional carbonara. We’re using bacon, not guanciale. We’re using pumpkin! Other than that, though, I took my cues from the classic. No peas (although I love peas, hold no grudges against carbonara with peas, and think they make the dish look so, so pretty), no cream, no garlic.
This recipe is straight up eggs, cheese, pumpkin, bacon, and comfort. Who knew bacon and eggs would pair so nicely with pumpkin and pasta?
Quick tip: you’ll be using two whole eggs and three yolks for this recipe. They’ll need to be at room temperature. If you’re in a rush, place them in a bowl of warm water while you prep everything else.
Pumpkin contains a lot of liquid, so just like with this recipe, you’ll want to strain the liquid out first.
While the water comes to a boil for the pasta, cook the bacon pieces, and whisk the pumpkin, cheeses, eggs, salt, and pepper together. The hot pasta is going to cook the eggs. If that makes you nervous, use pasteurized eggs. We talked about them here.
Once crispy, pat the bacon with paper towels and set aside. Don’t do anything with that bacon grease quite yet, though. Leave it in the pan.
Reserve one cup of pasta water before draining the spaghetti. Drain the pasta.
Whisk a bit of the hot pasta water into the pumpkin/egg mixture to temper the eggs. Next, you’ll add the hot pasta and pumpkin mixture into the warm pasta pot. Stir, stir, stir using tongs for a few minutes until the cheese is melted and the pasta is well-coated. Add the rest of the reserved hot pasta water as you go, making a creamy, luscious sauce.
Add a bit of the bacon fat (yes!) and stir again.
Top with the reserved bacon. A little Italian parsley makes the dish looks so pretty, but it’s not a must.
Serve immediately. The result is a comforting bowl of cheesy, pumpkin-y, bacon-y goodness. The eggs add silkiness and creaminess without the need for cream.
Are you on Team Pumpkin this fall?
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