This Pumpkin Bacon Carbonara has all the comforts of fall food! So creamy and luscious you will want to eat this year round!
Carbonara is like my ultimate comfort food when I’m in the mood to indulge. Since it’s prime Pumpkin Season, I decided to play around with some Fall flavors.
Oh boy let me tell you, this turned out so incredibly flavorful I will definitely be making this again.
The combo of the Pumpkin, Bacon and Cheese totally make this dish! All you need to make this is:
- 4 Slices thick cut Bacon cut into bite size pieces
- ½ lb Spaghetti (I used a gluten free brand)
- ½ Cup Pumkin Puree
- ¼ Cup Shredded Parmesan + more for topping
- 2 Egg Yolks
- Black Pepper
Start by cooking the Spaghetti as directed on package, reserve a cup of pasta water before draining. This will be used in the sauce at the end.
While the pasta is cooking start the Bacon. In a large frying pan cook the Bacon, remove and place on paper towels to drain. Once Bacon grease has cooled, remove it from the pan.
In a bowl mix together Pumpkin Puree, Parmesan and Egg Yolks. Re-heat the skillet the Bacon cooked in to med/high heat. Add in the cooked, drained pasta and Pumpkin mix.
Add in about ½ cup of the reserved pasta water to start with. Stir constantly to mix in and create the sauce, add more of the pasta water if needed.
Cook about 1-2 minutes. Remove from heat and add the Bacon, more Parmesan, and desired amount of Black Pepper. I love mine with LOTS of Pepper!
Now proceed to dig in!
Check out some of my other Fall pasta creations below:
Butternut Squash Gnocchi with Pancetta and Sage
Mussels Fra Diavolo with Zucchini Noodles
Fettuccini Alfredo with Ham and Peas
Butternut Squash Spaghetti with Fried Sage and Pancetta
Creamy Chicken Sausage and Spinach Pasta
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
Pumpkin Bacon Carbonara
Ingredients
- 4 Slices thick cut Bacon cut into bite size pieces
- ½ lb Spaghetti I used a gluten free brand
- ½ Cup Pumpkin Puree
- ¼ Cup Shredded Parmesan + more for topping
- 2 Egg Yolks
- Black Pepper
Instructions
- Cook the Spaghetti as directed on package, reserve a cup of pasta water before draining
- While the pasta is cooking start the Bacon
- In a large frying pan cook the Bacon, remove and place on paper towels to drain
- Once Bacon grease has cooled, remove it from the pan
- In a bowl mix together Pumpkin Puree, Parmesan and Egg Yolks
- Re-heat the skillet the Bacon cooked in to med/high heat
- Add in the cooked, drained pasta and Pumpkin mix
- Add in about ½ cup of the reserved pasta water to start with
- Stir constantly to mix in and create the sauce, add more of the pasta water if needed
- Cook about 1-2 minutes
- Remove from heat and add the Bacon, more Parmesan, and desired amount of Black Pepper
- Enjoy!
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