Pumpkin Carbonara
Ingredients
12 oz (340 g) thin spaghetti
5 strip of bacon, cut into lardons
1 cup fresh pumpkin, peeled and cut into small cubes
2 tablespoons of roasted pumpkin (canned pumpkin can be substituted)
2 large eggs
3 egg yolks
½ cup grated Parmesan cheese (or Pecorino)
5-7 black peppercorns, toasted
Salt to taste
½ cup reserved pasta water
Fresh parsley (optional, for garnish)
Directions
Heat up the pan for five minutes on medium heat, while hitting toast the peppercorns. Take the peppercorns out of the pan after the 5 minutes and put it to a mortar and pestle and grind them. Add the bacon and cook until crispy (about 8-10 minutes). Once crispy, take bacon out of a pan put it on a plate with a towel to let it absorb the extra oil.
Add the pumpkin cubes and sauté for 6-8 minutes in pan with bacon fat, stirring after a crust has been created. The goal is to sauté until the pumpkin is tender and slightly caramelized. Remove from skillet and set aside.
Boil a pot of salted water and cook the thin spaghetti according to package instructions. Reserve 1 cup of pasta water, then drain the spaghetti.
In a bowl, whisk together the eggs, grated parmesan cheese, and black peppercorns. Before adding the eggs/cheese mixture directly to the hot pasta, take a small amount (a few tablespoons) of the reserved pasta water, which is hot but not boiling. Slowly drizzle it into the egg and cheese mixture while whisking continuously.
Add the hot drained spaghetti to the bowl with egg/cheese make sure which has been tempered. Toss well to combine. The goal is to toss quickly to prevent the eggs from scrambling. If the sauce is too thick, gradually add reserved pasta water until you reach a creamy consistency.
Gently fold in the sautéed pumpkin cubes and bacon. Save a few pieces of each for decoration.
Garnish with additional Parmesan and fresh parsley if desired. Serve immediately.
