Pumpkin Carbonara
An elevated version of a simple classic, this pumpkin carbonara is the perfect dish to serve at a holiday meal.
Ingredients
1 Eggland's Best egg
12 oz mezze rigatoni
2 egg yolks
1/2 cup of grated parmigiano reggiano
½ TB pepper
6 oz guanciale
1/3 cup of pasta water – more as needed
Preparation
- Cook guanciale over medium low heat until crispy. Remove guanciale and set aside.
- Bring a large pot of salted water to a boil.
- In a separate bowl combine egg yolks, whole egg, pumpkin puree, freshly grated parmigiano reggiano, black pepper and mix.
- Cook pasta according to package instructions until 1 minute before al dente. Save 1 cup of pasta water. Add approximately 1/3 cup of pasta water to bowl with eggs and cheese and mix.
- Once pasta is al dente, add directly to pan with guanciale and toss in the oil over medium low heat.
- Add carbonara sauce to the pan and turn off heat mixing vigorously. Whisk until consistency is creamy adding saved pasta water as needed.
- Top with guanciale and additional parmigiano.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1/4 of carbonara |
|---|---|
| Calories | 581 kcal |
| Fat | 24.5g |
| Saturated Fat | 9.1g |
| Cholesterol | 90mg |
| Sodium | 490mg |
| Carbohydrates | 64g |
| Dietary Fiber | 3.3g |
| Protein | 23g |
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