Pumpkin Carbonara


  • 1 c.pumpkin puree
  • 1/2 c.freshly grated Parmesan, plus more for serving
  • 3 large egg yolks
  • Freshly ground black pepper

  • Kosher salt

  • 1 lb.spaghetti or bucatini
  • 6 slices thick-cut bacon, cut into 1-inch pieces


Step 1:

In a medium bowl, whisk pumpkin, Parmesan, and egg yolks together. Add a few cranks of black pepper. 


Step 2:

Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve about 1 ½ cups of pasta water, then drain. 


Step 3:

Meanwhile, in a large skillet over medium heat, cook bacon until crispy. Remove bacon with a slotted spoon and drain on a paper towel-lined plate. Reserve bacon grease in skillet. 


Step 4:

Add drained pasta to skillet with bacon grease, tossing to coat. Return skillet over low heat to warm grease, if needed, then remove from heat before adding pumpkin mixture. Add ¾ cup of pasta water to pumpkin mixture to thin it out, then add to pasta and toss to coat. Add additional pasta water, 1 tablespoon at a time, as needed to create a creamy sauce. Add bacon and toss.


Step 5:

Top with more Parmesan and black pepper to serve.