It’s October, so we’re sharing another pumpkin recipe. This pasta dish is delicious and surprisingly healthy; the pumpkin fills in for the cream used in traditional carbonara recipes. You’ll need 4 egg yolks – you can freeze the leftover egg whites to use later for meringues or an egg white omelet. For even more flavor, you can add in pancetta or smoked oysters. As always, we include gluten and dairy substitutions.
We talk you through this recipe for quick and easy Pumpkin Pasta Carbonara in Episode 255 of our podcast. If you enjoy this dish, you may also like our recipes for Thai-Inspired Pumpkin and Egg Stir-Fry and Baked Macaroni and Cheese.
Yields 4 servings
Ingredients
3/4 cup pumpkin puree
4 egg yolks
½ cup grated parmesan cheese or dairy free cheese of choice
1 teaspoon of soy sauce or gluten free soy sauce
½ tsp pepper or to taste
¼ tsp salt or to taste
12 ounces spaghetti, or gluten free spaghetti, freshly cooked and still hot
Optional – 4 ounces diced, cooked pancetta or chopped smoked oysters for extra umami taste
Instructions
In a medium mixing bowl, whisk together pumpkin, egg yolks, cheese, salt and pepper, and soy sauce, until completely blended and smooth. Set aside.
Heat a large skillet over medium heat. Add the pasta to the skillet, then pour the pumpkin mixture over top. Using two serving forks or tongs, toss the pasta and sauce together, until the spaghetti is coated with the cooked sauce.
Mix in the optional pancetta or smoked oysters. Serve pasta with additional cheese if desired.