Pumpkin Carbonara

Pumpkin Carbonara
 

Ingredients:

  • 2 heaping cups freshly shredded parmesan cheese

  • ½ cup canned pumpkin

  • 1 egg + 2 egg yolks

  • ½ tsp cracked black pepper

  • 8 oz bacon (diced)

  • 1 box (16 oz) spaghetti

  • Parsley for garnishing

Recipe:

  • In a small mixing bowl, mix together the Parmesan cheese, pumpkin, eggs, and black pepper. Set aside.

  • Pan fry the bacon until crispy. Remove the bacon pieces, place in a bowl and set aside. Transfer the bacon fat to the parmesan pumpkin mixture and mix.

  • Bring a large pot of water to a boil over medium-high heat. Cook the box of spaghetti, following the directions on the package. Reserve 1/2 cup of pasta water.

  • Drain the pasta and transfer it to the pan you cooked the bacon in. Pour in the pumpkin mixture and pasta water and stir until a creamy sauce forms.

  • Serve topped with the crispy bacon, more parmesan, and chopped parsley!

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