Description
A creamy pumpkin carbonara without bacon or ham. This dish uses pumpkin puree for a rich sauce.
Ingredients
Scale
- 400g spaghetti
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water.
- In a bowl, whisk eggs, pumpkin puree, and Parmesan cheese together.
- Heat olive oil in a pan over medium heat. Sauté garlic for 1 minute.
- Remove pan from heat. Add cooked spaghetti and toss.
- Pour egg-pumpkin mixture over pasta. Stir quickly to coat. Add reserved pasta water a little at a time until sauce is creamy.
- Season with salt and pepper. Serve immediately.
Notes
- Use fresh pumpkin puree for best flavor.
- Do not overcook the eggs. Remove pan from heat before adding mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 140mg