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Pumpkin Carbonara
Serves 6
Sure to be a fast favorite for Fall.
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Ingredients:
| 1 lb spaghetti pasta |
| 3/4 cup grated Pecorino Romano cheese |
| 1/2 teaspoon ground black pepper |
| 1 cup canned pumpkin puree |
| 1/4 teaspoon ground nutmeg |
| 1 cup chicken broth |
| 1 egg yolk |
| 1 egg |
| 2 tablespoons olive oil |
| 4 oz diced pancetta |
| 1/2 teaspoon kosher salt |
| 1/2 yellow onion, thinly sliced |
| 2 cloves garlic, peeled and smashed |
| 1 cup grated Parmigiano Reggiano cheese |
| 3 tablespoons chopped Italian parsley |
Directions:
- Fill a large pot with water and bring to a boil over large heat. Add the pasta and cook for 10 minutes. Drain the water. Set aside.
- Add the Pecorino Romano, black pepper, ground nutmeg, chicken broth, egg broth and egg in a blender. Pulse until smooth. Set aside.
- Drizzle the olive oil in a large skillet. Bring to medium heat. Once hot, add the pancetta and cook for about 5 minutes, until golden and crispy, stirring often. Then add the salt, diced onion and garlic. Cook and stir for an additional 5 minutes.
- Add the pasta to the skillet, then sprinkle the Parmigiano Reggiano over top. Toss to coat. Then pour the pumpkin mixture into the skillet. Stir and cook for 3 minutes.
- Transfer the pumpkin carbonara to serving plates. Sprinkle with Italian parsley and enjoy!
| Course: | Dinner |
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