The pumpkin carbonara pasta is a very simple and super quick first course. Of course, the classic carbonara is tastier, but with this recipe you will be able to give your kids this vegetable without them noticing. Do you want to know how my mom did it when I was little? By making me risotto. She knew it was one of my favorite dishes and would add pureed pumpkin to the risotto and tell me it was saffron risotto. This recipe is prepared almost like a classic version of carbonara. It’s without eggs but with cream and smoked bacon. This pasta with pumpkin cream is perfect for those who are intolerant to eggs but do not want to give up a quick and tasty first course. Do you want to know how to prepare this pumpkin carbonara pasta? Simple, read the recipe and get cooking because it will be ready in a click!
If you are interested in other pumpkin first course recipes, also read:
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 537.26 (Kcal)
- Carbohydrates 33.22 (g) of which sugars 4.57 (g)
- Proteins 15.93 (g)
- Fat 37.97 (g) of which saturated 3.74 (g)of which unsaturated 6.16 (g)
- Fibers 2.12 (g)
- Sodium 1,279.68 (mg)
Indicative values for a portion of 211 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.47 oz pasta
- 9.17 oz pumpkin
- 2.82 oz smoked bacon
- 0.85 cup fresh cream
- extra virgin olive oil (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- High-edged saucepan
- Frying pan
- Cutting board
- Knife
- Blender
Steps
Preparing pumpkin carbonara is very simple. Place a pan on the heat with two tablespoons of extra virgin olive oil and brown the bacon over low heat for a few minutes. Then remove it and set it aside.
In the same pot and with the same seasoning, add the pumpkin cut into small cubes. Salt and pepper and cook over low heat, covered, until it is soft. Meanwhile, cook the pasta in plenty of salted water.
When the pumpkin is well cooked, blend it with the help of an immersion blender until creamy. Also add the bacon you previously cooked and the cream. Heat the sauce until the cream reaches a boil.
Finally, drain the pasta, add it to the pan with the sauce and sauté for a few minutes and serve.
Variations and tips for pumpkin carbonara pasta
This first course is best enjoyed immediately after cooking so as not to lose its creaminess.
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FAQ Questions and answers for pumpkin carbonara pasta
What can I substitute for cream?
As an alternative to cream, you can use a creamy cheese of your choice.
