Creamy Pumpkin Carbonara Pasta with Crispy Pancetta
Creamy pumpkin carbonara pasta with crispy pancetta is a delightful autumn-inspired dish that combines al dente pasta with a rich, velvety pumpkin sauce. The savory crunch of pancetta adds depth, making this recipe perfect for cozy dinners or festive gatherings. Ready in under 30 minutes, this indulgent meal promises to satisfy your cravings and impress your guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup pumpkin puree (canned or homemade)
- 4 oz pancetta, diced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 5 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, cook the pancetta until crispy, about 5 minutes. Set aside.
- Lower the heat and stir in the pumpkin puree and cream until smooth. Add Parmesan and egg yolk while stirring continuously.
- Toss the drained pasta with the sauce, adding reserved pasta water for desired creaminess.
- Mix in sage leaves and season with salt and pepper.
- Serve warm, topped with extra Parmesan if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg