Pumpkin Carbonara

Pumpkin Carbonara
Staff Writer
Thinkstock/iStockphoto

Many may have thought of adding the seasonal ingredient pumpkin to a pasta dish, but few have seen it done like this before. Creamy puréed pumpkin is whisked together with coconut milk and egg yolks to yield a sweet and bold flavor that makes this a classic fall dish to serve. 

4
Servings
449
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 2 1/4  slices pancetta, diced small
  • cloves garlic, minced
  • shallot, minced
  • One  15-ounce can puréed pumpkin
  • 8  Ounces  coconut milk, or heavy cream if you'd prefer
  • egg yolks
  • 2  Tablespoons  grated Parmesan cheese
  • 4  Cups  cooked penne pasta
  • 2  Tablespoons  chopped sage, for garnish
  • Salt and pepper, to taste

Directions

Place a large sauté pan over medium to medium-high heat and cook the pancetta, stirring occasionally, until golden brown and the fat has been rendered, about 5 minutes. While the pancetta is rendering, whisk together the pumpkin purée, coconut milk, egg yolks, and Parmesan cheese. Remove the pancetta from the pan and place onto a plate lined with a paper towel. Add the garlic and shallots to the pan and cook for about 1-2 minutes. Add the cooked pasta and pancetta back to the pan and toss or stir well to mix thoroughly. Add the pumpkin mixture to the pan, stir well, and season with salt and pepper. Heat through and serve.

Nutritional Facts

Total Fat
15g
21%
Sugar
3g
3%
Saturated Fat
7g
29%
Cholesterol
43mg
14%
Carbohydrate, by difference
64g
49%
Protein
16g
35%
Vitamin A, RAE
113µg
16%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
157mg
16%
Choline, total
37mg
9%
Fiber, total dietary
9g
36%
Fluoride, F
2µg
0%
Folate, total
78µg
20%
Iron, Fe
3mg
17%
Magnesium, Mg
91mg
28%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
314mg
45%
Selenium, Se
67µg
100%
Sodium, Na
257mg
17%
Vitamin D (D2 + D3)
1µg
7%
Water
174g
6%
Zinc, Zn
3mg
38%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.