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13th of December 2018

Women



Pumpkin Bacon Carbonara

It’s still fall, which means pumpkin everything, including pasta. Butternut squash is perfectly acceptable, too. See Ree’s Butternut Mac and Cheese—oh my goodness.

   

Let’s get one thing out of the way. This is not your traditional carbonara. We’re using bacon, not guanciale. We’re using pumpkin! Other than that, though, I took my cues from the classic. No peas (although I love peas, hold no grudges against carbonara with peas, and think they make the dish look so, so pretty), no cream, no garlic.

   

This recipe is straight up eggs, cheese, pumpkin, bacon, and comfort. Who knew bacon and eggs would pair so nicely with pumpkin and pasta?

   

Quick tip: you’ll be using two whole eggs and three yolks for this recipe. They’ll need to be at room temperature. If you’re in a rush, place them in a bowl of warm water while you prep everything else.

   

Pumpkin contains a lot of liquid, so just like with this recipe, you’ll want to strain the liquid out first.

   

While the water comes to a boil for the pasta, cook the bacon pieces, and whisk the pumpkin, cheeses, eggs, salt, and pepper together. The hot pasta is going to cook the eggs. If that makes you nervous, use pasteurized eggs. We talked about them here.

   

Once crispy, pat the bacon with paper towels and set aside. Don’t do anything with that bacon grease quite yet, though. Leave it in the pan.

Reserve one cup of pasta water before draining the spaghetti. Drain the pasta.

   

Whisk a bit of the hot pasta water into the pumpkin/egg mixture to temper the eggs. Next, you’ll add the hot pasta and pumpkin mixture into the warm pasta pot. Stir, stir, stir using tongs for a few minutes until the cheese is melted and the pasta is well-coated. Add the rest of the reserved hot pasta water as you go, making a creamy, luscious sauce.

   

Add a bit of the bacon fat (yes!) and stir again.

   

Top with the reserved bacon. A little Italian parsley makes the dish looks so pretty, but it’s not a must.

   

Serve immediately. The result is a comforting bowl of cheesy, pumpkin-y, bacon-y goodness. The eggs add silkiness and creaminess without the need for cream.

   

Are you on Team Pumpkin this fall?

   

Pumpkin Bacon Carbonara

December 2, 2018 0

Prep Time:20 MinutesDifficulty:EasyCook Time:12 MinutesServings:4 Servings Ingredients 1 can (15 Oz. Size) Pumpkin Puree2 Eggs, Room Temperature3 Egg Yolks, Room Temperature1 cup Grated Parmesan, Divided3/4 cups Grated Pecorino Romano3/4 teaspoons Kosher Salt1/2 teaspoon Freshly Cracked Pepper6 slices To 8 Slices Thick-cut Bacon, Cut Into Pieces1 pound Spaghetti Italian Parsley, For Garnish (optional) Instructions Drain pumpkin in a mesh sieve lined with cheesecloth for at least 1 hour. Press pumpkin down occasionally with the back of a spoon. Before using, squeeze cheesecloth to release most of the liquid. You should have 1/2 to 3/4 cup drained liquid.

Whisk strained pumpkin, eggs, egg yolks, 1/2 cup of the Parmesan, Pecorino Romano, salt, and pepper. Set aside.

Fill a large pot with water and bring to a boil. Meanwhile, cook bacon until crispy. Drain on paper towels and reserve bacon fat in pan.

Cook pasta according to package directions. Before draining, reserve 1 cup pasta water. Drain pasta.

Working quickly, whisk 1/4 cup hot pasta water into pumpkin/egg mixture to temper the eggs. Pour pasta back into hot pasta pot and add pumpkin mixture. Stir, using tongs, for several minutes, adding remaining pasta water as you go, until pasta is well-coated and cheese is melted. The sauce will become thick and creamy.

Add 2 tablespoons of the warm reserved bacon fat and stir. Season with salt and pepper as needed. Top pasta with reserved bacon, remaining 1/2 cup Parmesan, and Italian parsley. Serve immediately.

Bridget

Bridget Edwards likes cookies. She’s been decorating them for over a decade and eating them for as long as she can remember. The author of two cookie books, Decorating Cookies and Decorating Cookies Party, Bridget believes: 1.) Cookies are made to be eaten, not to be perfect. 2.) Making pretty shouldn’t require an art degree or a fancy overhead projector. 3.) Your time is better spent EATING cookies with family and friends than slaving over decorating them. Bridget shares cookies and recipes for all things sweet on her blog, Bake at 350. She resides in the Lone Star State with her husband, teenage son, and two kitties.

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