Pumpkin Spaghetti Carbonara
In this recipe, we take a classic dish and create a rich, seasonal recipe that’s bright, colorful, and delicious. Carbonara is a classic Italian dish consisting of eggs, cured pork, black pepper and pecorino cheese. Here, we add roasted pumpkin puree to the dish and top it off with toasted pumpkin seeds for a little holiday flair.
Serve with Cream Family Wine Cherrycream Pinot Noir, with a rich cherry flavor and ruby red color. This wine pairs perfectly with its subtle hints of spice and a smooth, silky texture. It’s an earthy wine, making it the perfect match for a dish that’s packed with fall flavors.
1 cup pumpkin puree (see directions below for a homemade version)
1 lb. Spaghetti
6 oz. guanciale or pancetta
4 large eggs
2 egg yolks
1/2 cup pecorino
Freshly cracked black pepper
¼ cup toasted pumpkin seeds
1 bottle of Cherrycream Pinot Noir
- Pumpkin Puree
- Preheat the oven to 350 degrees F.
- Using a very sharp knife, cut the pumpkin down the middle and scrape out the seeds. Poke a few holes in the pumpkin to let the steam escape. Rub a little olive oil onto the pumpkin and lightly salt it.
- Place it, flesh side down, on a baking sheet lined with parchment paper.
- Bake for 45 min or until soft when pierced with a fork. Let it cool for 5-10 mins.
- Blend in a food processor until pureed. Set aside 1 cup of the pumpkin puree for the pasta, and store the rest in the fridge for later.
- Bring a large pot to boil and salt the water.
- Whisk eggs, the 2 yolks, and pecorino cheese. Stir in the pumpkin puree. Set aside.
- Add the spaghetti to the pot of boiling water, and cook al dente (about 3 minutes less time than the box instructions).
- Meanwhile, heat a skillet on medium heat. Add the guanciale, or pancetta, and cook for about 3 minutes until it starts to crisp up and the fat renders. Turn off the heat.
- Strain the pasta, making sure to reserve about a cup of pasta water in a measuring cup or mug. The starches in the pasta water helps to create a creamy texture in the dish.
- Add the pasta to the skillet with the guanciale or pancetta.
- Pour the pumpkin and egg mixture into the pan and toss the pasta quickly. Incrementally add a little pasta water using a measuring cup, depending on the texture you like (I added about a half cup).
- Serve immediately with freshly cracked black pepper, and garnish with toasted pumpkin seeds.