Description
Experience the warmth of autumn with this creamy pumpkin carbonara pasta, enhanced by crispy bacon. It’s a delightful blend of flavors perfect for cozy evenings.
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 4 oz bacon, diced
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti or fettuccine and cook until al dente according to package instructions. Reserve about one cup of pasta water before draining.
- In a large skillet over medium heat, add diced bacon. Cook until crispy and golden brown, about 5-7 minutes. Remove from heat and set aside on paper towels to drain excess grease.
- In the same skillet (remove excess grease if necessary), add minced garlic and sauté until fragrant, about one minute. Stir in pumpkin puree and heavy cream, mixing well until combined.
- Add cooked pasta into the skillet with the pumpkin sauce. Toss everything together until coated. If it seems too thick, gradually add reserved pasta water until desired consistency is reached.
- Stir in freshly grated Parmesan cheese, nutmeg, salt, and pepper to taste. Mix until everything is fully incorporated and creamy.
- Plate your pasta creation and top with crispy bacon along with an extra sprinkle of Parmesan cheese for garnish.
Nutrition
- Serving Size: 1 plate (approx. 320g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 80mg
Keywords: Substitute turkey bacon for a leaner option. Add spinach or kale for extra nutrition. Drizzle with olive oil or sprinkle chili flakes for added flavor.