Pumpkin Bacon Carbonara
This Pumpkin Bacon Carbonara has all the comforts of fall food! So creamy and luscious you will want to eat this year round!
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!
Nutrition
Calories: 849kcalCarbohydrates: 92gProtein: 32gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 250mgSodium: 695mgPotassium: 553mgFiber: 5gSugar: 5gVitamin A: 9916IUVitamin C: 3mgCalcium: 215mgIron: 3mg
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