3.666665
3 ratings

Pumpkin Carbonara

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. 

Notes

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Ingredients

  • 2 1/4 slices pancetta, diced small
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • One 15-ounce can puréed pumpkin
  • 8 Ounces coconut milk, or heavy cream if you'd prefer
  • 3 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
Servings4
Calories Per Serving662
Total Fat23g36%
Sugar8gN/A
Saturated15g74%
Cholesterol122mg41%
Protein22g44%
Carbs93g31%
Vitamin A882µg98%
Vitamin B120.3µg5.7%
Vitamin B60.4mg18.5%
Vitamin C7mg11%
Vitamin D0.6µg0.2%
Vitamin E2mg8%
Vitamin K19µg24%
Calcium170mg17%
Fiber7g29%
Folate (food)60µgN/A
Folate equivalent (total)60µg15%
Iron5mg30%
Magnesium116mg29%
Monounsaturated5gN/A
Niacin (B3)3mg15%
Phosphorus408mg58%
Polyunsaturated2gN/A
Potassium687mg20%
Riboflavin (B2)0.2mg12.5%
Sodium731mg30%
Thiamin (B1)0.2mg13.2%
Zinc3mg18%