This post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Carbonara is a sauce made from bacon, eggs and cream. In this pumpkin carbonara, the creaminess comes from pumpkin, making this a delicious fall meal.
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the United States are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts!
[Prize info removed; giveaway has ended]
The Pumpkin Carbonara Recipe
I’m kicking off fall with a savory pumpkin twist on carbonara. Carbonara is a sauce typically made from egg yolks, cream and bacon. In this recipe, however, instead of cream, we’re using pumpkin.
Spaghetti is typically used in carbonara, but as you can see, I used fettuccine. Linguini or bucatini would be fine as well. Make sure to reserve a little of the pasta cooking water to use in the carbonara sauce. Drizzle it in slowly while you whisk, not all at once, or else you end up with scrambled egg yolks.
Also, instead of bacon, I used pancetta. Partially because I like the flavor better, and partially because I can get a 4-ounce package of it pre-chopped! I’m all for taking any shortcuts I can get.
Finally, the fried sage. Yes, it’s an extra step, and another dish to wash. But I would urge you not t0 skip it. I love the flavor that both the sage and the browned butter give to the dish. Just remember to keep a close eye on the butter. I don’t turn up the heat under the butter until the carbonara is done cooking, because butter can go from pleasantly nutty to acridly burnt in the blink of an eye.
- 12 oz fettuccine, or linguine
- ½ cup pumpkin puree, 4 oz by weight
- 1/4 tsp pumpkin pie spice
- 3 egg yolks
- 4 oz pancetta, diced
- 1 small shallot, finely chopped, about 1 tbsp
- 2 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 1 cup pecorino romano cheese, freshly grated
- 1 tsp ground black pepper
- 4 tbsp unsalted butter
- 8 fresh sage leaves
- Shaved pecorino, for garnish
- Set a large pot of salted on water over high heat to boil. Cook the pasta according to package directions for al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- While the pasta is cooking, saute the pancetta over medium heat, until browned and crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the shallots and garlic to the pancetta drippings and cook for about 3 minutes, stirring frequently. Add the chicken broth and cook until the broth is reduced by half.
- Add the butter to a small saucepan set over low heat to melt.
- Add the pancetta back to the saute pan along with the drained pasta. Toss to combine. Turn off the heat.
- In a medium mixing bowl, whisk together the pumpkin and egg yolks. While whisking, slowly drizzle in the half-cup of hot pasta cooking water. Stir in the cheese and pepper, and add the mixture to the saute pan, stirring until the sauce is smooth and slightly thickened. Taste and adjust seasonings as needed.
- Turn up the heat under the butter to medium and cook the butter just until it starts to brown. Once it does, remove the saucepan from the heat and add the sage leaves one at a time, ensuring they don't overlap. Fry for about 2 minutes, then remove with a fork or slotted spoon.
- Divide the pasta between four serving bowls. Top each with 2 fried sage leaves and a few shavings of pecorino romano cheese.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
Nutrition Information:Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 597 Total Fat: 38g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 217mg Sodium: 421mg Carbohydrates: 42g Fiber: 3g Sugar: 3g Protein: 21g
Adapted from Main & Vine
Here’s more delicious PumpkinWeek recipes!
Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.