Pumpkin and Pancetta Pasta Carbonara
Pumpkin and Pancetta Pasta Carbonara is one of our favorite fall dinners. I start this pasta dish by cooking cubes of fresh sugar pumpkin and sage leaves. Then, I make a rich carbonara sauce. Finally, I toss the sauce with the pumpkin, fettuccini, sage, and lots of Parmesan cheese. We like this pumpkin pasta dish for several reasons. First of all, I like that I can make this pasta in just thirty minutes. That makes it perfect for busy nights. Secondly, I like that I can make this dish ahead of time. Sometimes I just make the pumpkin in advance, but other times, I cook the whole thing ahead of time and reheat it in the microwave. And, lastly, we all love the rich and delicious fall flavors in this dish.
The Equipment I Used
- A Large Skillet- I used a big skillet to make the carbonara sauce. That way I could toss all the spaghetti with the sauce right in the skillet.
The Ingredients Needed for Pumpkin and Pancetta Pasta Carbonara
- Pumpkin- I used a fresh sugar pumpkin to make this pasta. You could also use butternut squash. Be sure to peel the pumpkin.
- Fettuccini- I always use De Cecco egg Fettuccini.
- Sage- Use fresh sage.
- Cream- Be sure to use heavy cream. Don’t use half and half or light cream.
- Garlic- I like to buy the peeled cloves and store them in the freezer.
- Pancetta- If you can’t find pancetta, you can also use bacon.
How I Made my Pumpkin Carbonara
- First, I cooked the pumpkin.
- Then, I cooked the fettuccini and made the Carbonara sauce. Take care to not cook the eggs, while heating them in the double boiler.
- Finally, I tossed the sauce, fettuccini, and pumpkin all together. And I topped everything with shaved parmesan cheese and sage leaves.
If you like pumpkin, you need to try this warm and comforting Pumpkin and Pancetta Pasta Carbonara.
Pumpkin and Pancetta Pumpkin Carbonara
Ingredients
- 2 tbsp. unsalted butter
- 2 cup sugar pumpkin, peeled in cut in half inch cubes
- ¼ tsp. each kosher salt and pepper
- 12 ounces fettuccini
- 1 tbsp. chopped sage leaves
- ¼ cup extra virgin olive oil
- ¼ pound thinly sliced and chopped pancetta
- 2 tbsp. minced garlic
- ½ tsp. crushed red pepper flakes
- ½ cup white wine
- ¼ cup heavy cream
- 3 egg yolks
- ½ cup finely grated Parmesan cheese
Instructions
- In a large skillet, on medium heat, melt the butter. Add the pumpkin, sage, salt, and pepper, and cook on medium heat until the pumpkin is tender, about five minutes. Set aside.
- While the pumpkin cooks, cook the Fettuccini: Bring a big pot of water to a boil. Add three tablespoons of kosher salt and cook the pasta until al dente, according to the package directions. Drain and set aside.
- While the water comes to a boil, and the pasta cooks, make the Carbonara sauce: In a large skillet on low heat, heat up the oil. Add the pancetta and cook it until it's crisp, add the red pepper flakes and garlic and cook another minute. Pour in the wine and stir to deglaze the pan. Simmer until ¾ of the wine has evaporated. Stir in the cream and bring it to a simmer. Remove the skillet from the heat.
- In a double boiler, over simmering water, whisk together the egg yolks and cheese, just until it thickens, for about a minute. Take care to not scramble the eggs.
- Add the drained pasta to the skillet along with the egg and cheese mixture. Stir and toss quickly until everything is combined. Stir in the pumpkin. Serve with shaved parmesan.
