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Pumpkin Carbonara
Isabella

Pumpkin Carbonara

This Pumpkin Carbonara gives the classic Italian favorite a cozy fall twist. Silky pumpkin puree blends with Parmesan and egg yolks to create a rich, golden sauce that hugs every strand of spaghetti. Savory beef and nutty cheese balance the sweetness of pumpkin for a comforting, seasonal pasta dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fall-Inspired, Italian
Calories: 510
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 lb spaghetti or bucatini
  • 6 slices thick-cut beef, cut into 1-inch pieces (or substitute turkey bacon or pancetta)
For the Pumpkin Sauce
  • 1 cup pumpkin puree (unsweetened, not pie filling)
  • 0.5 cup freshly grated Parmesan cheese, plus more for serving
  • 3 large egg yolks, room temperature
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste

Method
 

  1. Step 1: Prepare the Pumpkin Mixture
    In a medium bowl, whisk together pumpkin puree, Parmesan, and egg yolks until smooth. Season with black pepper and set aside — this will be your sauce base.
  2. Step 2: Cook the Pasta
    Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve about 1½ cups of pasta water before draining.
  3. Step 3: Crisp the Beef
    In a large skillet over medium-low heat, cook the beef pieces until crispy and browned. Transfer to a paper towel–lined plate. Keep the drippings in the skillet for flavor.
  4. Step 4: Combine Pasta and Sauce
    Add the drained pasta to the skillet with the beef drippings and toss to coat. Remove from heat. Gradually whisk ¾ cup of reserved pasta water into the pumpkin mixture to loosen it, then pour over the pasta, tossing quickly so the residual heat gently cooks the eggs and forms a silky sauce. Add more pasta water as needed for the perfect creamy texture.
  5. Step 5: Finish and Serve
    Fold the crispy beef back into the pasta. Adjust seasoning with salt and pepper, then serve immediately topped with extra Parmesan and freshly ground black pepper.

Notes

Use 100% pure pumpkin puree — not pie filling. For a vegetarian version, omit the beef and add sautéed mushrooms or roasted chickpeas. Fresh pasta gives an extra-luxurious texture. For reheating, warm gently with a splash of water or broth to keep the sauce creamy.