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!