Pumpkin Bacon Carbonara

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This Pumpkin Bacon Carbonara has all the comforts of fall food! So creamy and luscious you will want to eat this year round!


  • 4 Slices thick cut Bacon cut into bite size pieces
  • 1/2 lb Spaghetti (I used a gluten free brand)
  • 1/2 Cup Pumkin Puree
  • 1/4 Cup Shredded Parmesan + more for topping
  • 2 Egg Yolks
  • Black Pepper


  1. Cook the Spaghetti as directed on package, reserve a cup of pasta water before draining
  2. While the pasta is cooking start the Bacon
  3. In a large frying pan cook the Bacon, remove and place on paper towels to drain
  4. Once Bacon grease has cooled, remove it from the pan
  5. In a bowl mix together Pumpkin Puree, Parmesan and Egg Yolks
  6. Re-heat the skillet the Bacon cooked in to med/high heat
  7. Add in the cooked, drained pasta and Pumpkin mix
  8. Add in about 1/2 cup of the reserved pasta water to start with
  9. Stir constantly to mix in and create the sauce, add more of the pasta water if needed
  10. Cook about 1-2 minutes
  11. Remove from heat and add the Bacon, more Parmesan, and desired amount of Black Pepper
  12. Enjoy!
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