Description
This creamy pumpkin carbonara puts a seasonal fall twist on the traditional Italian pasta dish. With pumpkin puree lending an orange color and velvety richness to the pasta, and sautéed pancetta adding a savory flavor, you’ll want to eat this delicious pumpkin pasta all fall long! Gluten-free and dairy-free too.
Ingredients
- 8 ounces uncooked gluten-free spaghetti
- 1/2 cup diced pancetta
- 2 raw garlic cloves, minced
- 1/2 cup pumpkin puree
- 1/3 cup grated dairy-free Parmesan, divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/3 teaspoon salt
- 2 egg yolks
Instructions
- Cook Spaghetti: Cook the gluten-free spaghetti for 1 minute less than package instructions (you want the pasta to be a little undercooked as you’ll be cooking it some more later). Reserve 1 cup of pasta water for the sauce. Drain the cooked spaghetti and set aside.
- Sauté Pancetta & Garlic: While the spaghetti is cooking, heat a large skillet over medium heat. Cook pancetta, stirring occasionally, until lightly crispy. Add garlic and sauté for 2 more minutes. Remove pancetta and garlic to a plate.
- Prepare Pumpkin Carbonara Sauce: In a bowl, mix the pumpkin puree, ¼ cup dairy-free parmesan, black pepper, ground nutmeg, salt and egg yolks. Slowly whisk in a little of the reserved pasta water at a time until smooth and slightly thick.
- Toss Spaghetti with Sauce: Pour the pumpkin carbonara sauce into the skillet, and add the cooked gluten-free spaghetti, before gently tossing it over low heat for 2–3 minutes, adding more pasta water if needed to reach creamy consistency.
- Mix in Pancetta & Garlic: Add the cooked pancetta and sautéed garlic back to the skillet. Mix gently and remove from heat to avoid cooking egg yolks further.
- Garnish & Serve: Serve immediately, topped with remaining Parmesan, fresh thyme, or other garnishes as desired.
Notes
Spaghetti: Spaghetti is the type of pasta used in carbonara. I used gluten-free spaghetti to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular spaghetti instead.
Pancetta: Traditional carbonara recipes in Italy usually use guanciale, an Italian cured meat made from pork jowl or cheek. However, I’m using pancetta (but you can also use bacon if you prefer a smokier taste) as both options are more readily accessible compared to guanciale.
Garlic: Fresh garlic adds a wonderful flavor, so make sure you add it in.
Pumpkin Puree: I like using homemade pumpkin puree during pumpkin season, but store-bought pumpkin puree will work just as well (plus it’s also more convenient).
Parmesan: I used dairy-free parmesan cheese to keep this recipe dairy-free, but you can also use regular pecorino romano (the typical cheese used in traditional carbonara) or another type of hard cheese if you prefer.
Spices: Ground nutmeg and ground black pepper really bring out a beautiful taste in this pumpkin carbonara, so make sure to add them in.
Egg Yolks: Egg yolks are an essential ingredient in carbonara, so make sure to add them in.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
