Pumpkin Carbonara

Pumpkin Carbonara
Staff Writer


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. 


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.


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Calories per serving:

641 calories

Dietary restrictions:

Balanced, High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 22g 33%
  • Carbs 93g 31%
  • Saturated 14g 71%
  • Fiber 7g 29%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 21g 42%
  • Cholesterol 58mg 19%
  • Sodium 196mg 8%
  • Calcium 161mg 16%
  • Magnesium 116mg 29%
  • Potassium 678mg 19%
  • Iron 5mg 29%
  • Zinc 2mg 17%
  • Phosphorus 385mg 55%
  • Vitamin A 859µg 95%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 52µg 13%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 19µg 23%
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