Pasta Carbonara with Pumpkin and Sage
2 servings
45 minutes
Pumpkin and sage carbonara pasta is an exquisite autumn take on the classic Italian dish. Its roots trace back to Roman culinary traditions where the combination of eggs, cheese, and bacon creates a delicate creamy texture. The addition of pumpkin lends a soft sweetness to the dish while sage adds a refined aroma. The rich creamy sauce envelops each pasta piece and the bacon brings a pleasant crunch. It’s the perfect blend of tenderness and spiciness, warming and comforting on cool days. This dish is ideal for a cozy dinner at home or for a festive table, surprising with its combination of classic flavors and seasonal ingredients.
1
Boil the pasta in salted boiling water until cooked.
- Pasta: 250 g
2
Meanwhile, in a pan, fry the bacon cut into thin strips until golden brown. Add 2 cups of peeled and diced pumpkin, minced garlic, sage, and black pepper. Mix well.
- Smoked bacon: 6 pieces
- Pumpkin: 400 g
- Garlic: 1 clove
- Chopped sage leaves: 1 tablespoon
- Freshly ground black pepper: to taste
3
In a bowl, mix the yolks, cream, and parmesan.
- Egg yolk: 2 pieces
- Double cream 40% fat: 2 tablespoons
- Grated Parmesan cheese: 30 g
4
Drain the pasta, leaving a little liquid.
5
Put the pasta in the pan and mix well. Remove the pan from the heat and let it sit for 2 minutes.
- Pasta: 250 g
6
Pour in the egg mixture and stir quickly. Then add a little pasta water and stir again.
- Egg yolk: 2 pieces
- Double cream 40% fat: 2 tablespoons
- Grated Parmesan cheese: 30 g
- Pasta: 250 g
- Freshly ground black pepper: to taste
7
Serve decorated with sage leaves.
- Chopped sage leaves: 1 tablespoon
