Pumpkin Carbonara
Pumpkin Carbonara
A fun, Fall take on this classic pasta!
Print Recipe
Ingredients
- 1 pound bucatini
- 8 slices bacon chopped
- 1 tablespoon oil
- 1 teaspoon kosher salt
- 6 egg yolks
- ¾ cup Miceli's Parmesan Cheese grated
- ¾ cup Miceli's Romano Cheese shredded
- 1 cup pumpkin
- ¼ teaspoon pepper
Instructions
- Bring a pot of water to a boil, add the bucatini, and then let it cook for about 12 minutes.
- Reserve ½ cup of the water, and then drain it.
- Add the bacon, oil, and salt to a pan over medium-low heat, and then let them cook for about 10 minutes.
- Increase the heat to medium, and then let them cook for about 12 minutes.
- Whisk together the yolks, parmesan, romano, pumpkin, and water, add the mixture to the pan, and then add the pepper and bucatini.
Notes
This dish contains raw eggs, but you can cook it for a few extra minutes at the end if you would prefer to heat it through!
