Pumpkin carbonara is a delicious autumnal first course, easy to make and very tasty.
It is a version of the classic carbonara enriched by pumpkin, which gives it a richer and irresistible flavor, making it a substantial first course perfect for lunch or dinner with family or friends during the autumn season.
Read how to make pumpkin carbonara with the easy recipe that you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz pasta
- 1 1/4 cups pumpkin pulp
- 5 oz guanciale
- 2 eggs
- 1/4 cup pecorino romano (grated)
- 1 clove onion
- sage
- rosemary
- extra virgin olive oil
- salt
Preparation of Pumpkin Carbonara
Cut the pumpkin into cubes and set aside.
Cut the guanciale into strips.
Place it in a large non-stick pan and cook over low heat until crispy.
Remove it with a fork and place it on a plate.Bring a pot of water to the boil for cooking the pasta.
Chop the onion and add it to the pan with the guanciale cooking base.
Let it brown, add the pumpkin cubes and a drizzle of extra virgin olive oil.
Add some sage leaves and a bit of rosemary and cook for five minutes.Adjust the salt and cook for another two minutes.
Meanwhile, cook the pasta al dente in salted boiling water.
Transfer two-thirds of the cooked pumpkin to a blender, add the grated pecorino, and blend until you obtain a smooth cream.
Beat the eggs in a small bowl.Return the guanciale to the pumpkin pan along with the prepared pumpkin cream.
Add the drained al dente pasta and mix thoroughly.
Off the heat, add the beaten eggs, mix again, and serve your pumpkin carbonara.
Notes
Don’t miss the recipe collection 10 irresistible pumpkin first courses with many tasty and easy ideas for delicious autumnal first courses: you can find it by clicking HERE.
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