Creamy Pumpkin Carbonara Recipe with Crispy Guanciale
This creamy Pumpkin Carbonara is the perfect savory pumpkin recipe to welcome fall! It’s a mix between a classic carbonara and a pumpkin purée sauce, and it is absolutely delicious! My pumpkin carbonara recipe is easy to make and is a modern take on one of the classic pasta dishes of Rome. It’s my own spin on a favorite pasta dish of mine. If you’re looking for a traditional carbonara without pumpkin, you can make my rigatoni carbonara – yum!
Traditional carbonara does not use heavy cream—and that’s how I made this pumpkin sauce, too! The creaminess of the carbonara sauce comes from the egg yolks and the cheese—and, in this case, the sweet pumpkin!
This pumpkin carbonara pasta will become a fast favorite during the fall. The seasonal twist (the addition of pumpkin puree) gives the carbonara a subtle beautiful orange color. The sauce is extra creamy and rich, with the perfect hint of sweet pumpkin to elevate classic spaghetti carbonara.
If you love pumpkin recipes, check out my pumpkin bolognese, sausage pumpkin soup, and pumpkin spice cookies!
Why You’ll Love This Recipe
- It’s a fun twist on a classic! Who doesn’t love a modern take a on a beloved classic dish? Everyone loves carbonara, and people will obsess over this pumpkin-y variation!
- It’s easy! I think a lot of people are intimidated by carbonara. This recipe is so simple and easy!
Ingredients
- Pumpkin Puree – Pureed pumpkin adds a creamy texture and subtle sweetness to this carbonara dish. Look for canned varieties labeled “100% pumpkin” for the best consistency and flavor when purchasing pumpkin puree. You can also make your own by roasting and pureeing fresh pumpkin. Make sure not to purchase pumpkin pie filling accidentally – I’ve made that same mistake more than I care to admit!
- Egg Yolks – Egg yolks contribute richness and a velvety mouthfeel to the carbonara sauce. Whisk them thoroughly with the other ingredients to create a smooth base that coats the pasta evenly. For the best results, use fresh eggs at room temperature and separate the yolks carefully.
- Parmesan Cheese – Parmesan cheese provides a salty, nutty flavor to the pumpkin carbonara. Grate the cheese just before using to preserve its freshness and ensure it melts smoothly into the sauce. Look for aged Parmigiano Reggiano for its superior flavor and quality. Don’t forget to save a bit extra for garnishing at the table! You can also use Pecorino Romano as used in my traditional carbonara recipe, but I like how Parm and pumpkin pair together!
- Guanciale – Guanciale, an Italian cured pork cheek, adds a robust, meaty flavor and smokiness to the carbonara. When you cook guanciale, start with a cold skillet to render the fat slowly. This way, you’ll get crispy guanciale without burning it. Its unique flavor sets this dish apart from pancetta or bacon, so if available, opt for authentic guanciale for an authentic Roman-style carbonara experience.
- Black Pepper – Freshly ground black pepper is essential for adding a bold, spicy kick to balance the creamy pumpkin and savory guanciale. Adjust the amount to suit your taste preferences, but don’t skip it!
Substitutions and Additions
- Pumpkin Seeds – Toast up some pepitas (pumpkin seeds) for a crunchy garnish on top!
- Swap Pancetta For Guanciale – I get it, guanciale can be hard to find! You can use crispy pancetta in place of guanciale for this pumpkin carbonara sauce. Trust me though, guanciale is sooo much better for this perfect fall dish. For a last resort, you can use bacon! The bacon grease and bacon pieces won’t be as smoky as guanciale, but they will work.
- Use Different Pasta Shapes – This pumpkin pasta can be made with any long pasta shape like spaghetti or short pasta like rigatoni!
- Swap Pecorino Romano for Parmesan – In a pinch, you can also use Pecorino Romano cheese instead of Parmigiano Reggiano
- Fried Sage – Fry up some fresh sage leaves in the guanciale fat for an added savory element.
- Red Pepper Flakes – Add some heat with the addition of red pepper flakes – it’ll give the dish some extra flavor.
Step by Step Instructions
Prepare the Pasta: In a medium mixing bowl, whisk together egg yolks, parmesan cheese, pumpkin puree, black pepper, and salt until smooth. Set aside.
Bring a large pot of water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Cook the Guanciale: While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale pieces and cook until crispy, about 5-7 minutes.
Remove the guanciale from the skillet and drain on a paper towel-lined plate.
Combine and Toss: Remove the skillet from heat and wipe clean. Return the skillet to low heat. Add the drained pasta to the skillet.
Immediately pour the pumpkin mixture over the pasta, tossing quickly with tongs to coat evenly. If the sauce seems too thick, gradually add reserved pasta water, a little at a time, until the desired consistency is reached.
Finish and Serve: Add crispy guanciale pieces to the pasta, tossing gently to combine.
Divide the pasta among two serving bowls. Top each with a sprinkle of freshly cracked black pepper and additional parmesan cheese if desired. Serve immediately!
Tips and Notes
- Whisking the Pumpkin Mixture – Make sure the pumpkin puree, egg yolks, parmesan, black pepper, and salt are well whisked together until smooth. This way, you get a creamy and cohesive sauce that coats the pasta evenly.
- Cooking the Guanciale – Start with a cold skillet. This allows the guanciale fat to render slowly, resulting in crispy, golden-brown pieces without burning. Crispy guanciale adds a delicious texture to the pumpkin carbonara!
- Serving Immediately – Carbonara is best enjoyed immediately after preparation. Serve it hot, straight from the skillet to the plate, to preserve the creamy texture and ensure the guanciale remains crispy.
Serving Suggestions
- Wine Pairing – A rich, buttery Chardonnay complements the creamy texture of the pumpkin carbonara while its slight acidity cuts through the richness of the guanciale. You could also try a Pinot Grigio! Red lovers, don’t worry! Pair this pumpkin carbonara with a light-bodied Pinot Noir! The soft tannins and red fruit flavors pairs well with the savory and slightly sweet components of the dish without overwhelming it.
- Cocktail Pairing – Whip up one of my cranberry orange whiskey sour cocktails for a nice fall buzz!
- Bread – Serve this carbonara pasta with a delicious crusty bread, or no knead focaccia. Bread and pasta are a perfect combo!
- Appetizers – Start your meal off with some fall appetizers such as my mini sausage rolls, sausage crostini, or marinated mozzarella + garlic crostini! Craving something for dessert? How about my pignoli cookies?
Storage and Reheating Instructions
- Store in an airtight container for up to 2 days in the fridge. To reheat, you can add the pasta to a pan and add a little bit of starchy leftover pasta water to warm it up gently. However, carbonara is best served fresh!
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Pumpkin Carbonara Recipe with Crispy Guanciale
Equipment
- cutting board
- Chef’s Knife (or Kitchen Shears)
- measuring cups
- measuring spoons
- Medium Mixing Bowl
- Medium pot
- large skillet
Ingredients
- ½ cup pumpkin puree
- 3 egg yolks
- ½ cup grated parmesan cheese 63g
- 4 ounces guanciale cut into small pieces
- ½ tsp pepper
- ¼ tsp salt plus extra for pasta water
- 8 ounces spaghetti
Instructions
Prepare the Pasta:
- In a medium mixing bowl, whisk together egg yolks, parmesan cheese, pumpkin puree, black pepper, and salt until smooth. Set aside.
- Bring a large pot of water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Cook the Guanciale:
- While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale pieces and cook until crispy, about 5-7 minutes.
- Remove the guanciale from the skillet and drain on a paper towel-lined plate.
Combine and Toss:
- Remove the skillet from heat and wipe clean. Return the skillet to low heat. Add the drained pasta to the skillet.
- Immediately pour the pumpkin mixture over the pasta, tossing quickly with tongs to coat evenly. If the sauce seems too thick, gradually add reserved pasta water, a little at a time, until desired consistency is reached.
Finish and Serve:
- Add crispy guanciale pieces to the pasta, tossing gently to combine.
- Divide the pasta among two serving bowls. Top each with a sprinkle of freshly cracked black pepper and additional parmesan cheese if desired.
- Serve immediately!
Really delicious and surprisingly easy.
The pumpkin makes this carbonara sauce extra smooth – love it!
Absolutely delicious! I love carbonara and this fall version is so yummy and easy!