Pumpkin Carbonara

Pumpkin Carbonara
Staff Writer

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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. 

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
14g
20%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
45mg
15%
Carbohydrate, by difference
58g
45%
Protein
10g
22%
Vitamin A, RAE
119µg
17%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
137mg
14%
Choline, total
11mg
3%
Fiber, total dietary
10g
40%
Fluoride, F
2µg
0%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
82mg
26%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
272mg
39%
Selenium, Se
11µg
20%
Sodium, Na
160mg
11%
Vitamin D (D2 + D3)
1µg
7%
Water
188g
7%
Zinc, Zn
2mg
25%

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.