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Pumpkin Carbonara: Surprisingly Creamy in 35 Min

Pumpkin Carbonara
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A creamy carbonara made with pumpkin puree. No meat or alcohol. Quick and simple for a weeknight dinner.

Ingredients

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  • 8 ounces spaghetti
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 small onion, diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Cook spaghetti according to package directions. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft, about 3 minutes.
  3. In a bowl, whisk eggs, Parmesan, salt, pepper, and nutmeg together. Stir in pumpkin puree until smooth.
  4. Add drained spaghetti to the skillet with onion and garlic. Toss to combine.
  5. Remove skillet from heat. Pour egg-pumpkin mixture over pasta. Toss quickly to coat. Add reserved pasta water a little at a time to reach desired creaminess.
  6. Serve immediately. Garnish with parsley if desired.

Notes

  • Use plain canned pumpkin puree, not pumpkin pie filling.
  • For a richer flavor, add an extra egg yolk.
  • You can substitute spaghetti with fettuccine or bucatini.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-carbonara-creamy-35min/