Pumpkin Carbonara

Pumpkin Carbonara


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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The leaves are turning, the mornings have a crisp bite and apple picking excursions are underway. Many of us are ready for autumnal flavors and when you’re drinking your pumpkin spice tea consider making this delicious Pumpkin Carbonara.

  • 1 Pound Pasta
  • 2 Shallots (Finely Chopped)
  • 2 Garlic Cloves (Minced)
  • 1 Cup Pumpkin Purée
  • 1/2 Cup White Wine
  • 4 Ounces Pancetta (Diced)
  • 3 Egg Yokes
  • 1 Cup Parmesan Cheese (Freshly Grated)
  • 1 Teaspoon Freshly Ground Pepper
  • Fresh Sage
  1. Boil pot of water for pasta and cook until al dente. Drain and reserve pasta cooking water.
  2. In medium-size bowl whisk together pumpkin and egg yolks. Very slowly add 1/2 cup pasta water. Set aside.
  3. In large-size skillet over a medium heat cook pancetta, shallots, and garlic for 5 minutes. Add white wine and pepper. Reduce heat and cook 2 minutes. Add pasta and give a good toss. Remove pan from heat and stir in pumpkin mixture. Stir in Parmesan cheese. Adjust sauce consistency with pasta water if you need to.
  4. Garnish with fresh sage.
  5. Serve warm.
  6. Serves 4
  7. Prep Time: 30 Minutes Cook Time: 15 Minutes Total Time: 45 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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