Creamy Pumpkin Carbonara Recipe with Crispy Guanciale
Fall in love with this creamy Pumpkin Carbonara recipe! A delicious twist on a classic pasta dish with a savory pumpkin purée sauce.
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!
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.
Tried this recipe?Let us know how it was!