Pumpkin Carbonara

Here you go with your annual fall reminder from Ashley that (despite Starbucks) PUMPKIN IS A SAVORY, not a SWEET!

Hence the post from two years ago,Browned Butter, Thyme, and Pumpkin Pasta, and now this post today.

This carbonara is a bit easier than browned butter - browned butter can be kind of tricky - plus I was hoping for something a little healthier, this time. Carbonara calls for bacon and eggs, of course, but I drained my bacon well and eggs are definitely healthier than butter!

You’ll see, just like in the browned butter pasta, I’m using spinach to cut the calories.

PUMPKIN CARBONARA

Six slices thick center-cut bacon

1lb pasta

1 cup pumpkin

1/2 cup fresh grated Parmesan 

3 eggs

Fresh rosemary 

Fresh spinach, wilted (that’s optional, of course)

In a cast iron skillet over medium-high heat, cook bacon until crisp. As the bacon gets done, place it on paper towels to drain.

You can cook your pasta according to package directions while the bacon is cooking. Reserve 1 cup of pasta water (or more, if you want a thinner sauce) when you drain it.

Beat eggs in a small bowl or 4-cup measure while the pasta is cooking; add pumpkin, Parmesan, and rosemary. Blend well. Add 3/4C of the hot pasta water, stirring to thin out the sauce. Add more pasta water as needed.

Toss pasta with spinach, bacon, and sauce. Top with freshly ground black pepper and more Parmesan for serving.