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Creamy Pumpkin Bacon Carbonara Pasta!

October 5, 2021

Creamy Pumpkin Bacon Carbonara Pasta! A delicious twist on the cozy pasta dish – extra creamy and flavorful and with a little crispy from the bacon.Creamy Pumpkin Bacon Carbonara Pasta!

THIS REICPE IS GOLDEN! Pure gold guys. And it is also day 2 of #rachLpumpkinweek soooo we are coming in hot with a new pumpkin recipe. Yesterday we made pumpkin cinnamon rolls, and I am still swooning over them.

This is our first carbonara recipe here on the blog. And I have a feeling that we are going to make a lot of them after we obsessed over this bowl of noodles. But this one guys – damn the flavors are insane. The bacon with the creamy squash pasta sauce is truly in a league of its own. Right after we made it, we regretted not also putting fresh sage in it too. So if you’re a fan of sage – add it on in and let us know what you think.

I have a feeling you guys are going to absolutely love this recipe as much as we do. I cannot wait to hear what you think. And to see you make these pumpkin recipes all week long! (and really all season long!!).

Creamy Pumpkin Bacon Carbonara Pasta!

What’s in this bacon pumpkin carbonara pasta:

  • Bacon, cut into 1/2 inch pieces
  • Spaghetti or linguine (gluten-free or any you prefer)
  • Egg yolks, at room temperature
  • Pumpkin puree
  • Freshly grated parmesan
  • Non-dairy milk (code RACHL for 15% off)
  • Sea salt and black pepper to taste

How to make pumpkin carbonara in 15 minutes:

  1. Cook the bacon over the stovetop to your liking and remove from heat/drain the grease on a paper towel lined plate
  2. Cook the pasta per instructions (about 2 minutes under cooked) and before straining the water, reserve about 1-2 cups of it in a glass
  3. While the pasta cooks, mix together the egg yolks, pumpkin, parm, milk and sea salt and black pepper to taste
  4. Strain the pasta then add it to a large pan and quickly pour the pumpkin sauce on top and mix well. Add in desired amount of water (depends how creamy you want it) then mix together and add bacon bits
  5. Serve while warm and add any cheese or seasonings on top!

A few other delicious pasta recipes to make:

The Easiest One Pot Pasta Recipe

The Best Vegan Bolognese Pasta Recipe!

Vegan Cashew Kale Pesto Pasta

Delicious Gluten-free Broccoli Rabe + Sausage Pasta

Creamy Pumpkin Bacon Carbonara Pasta!

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Creamy Pumpkin Bacon Carbonara Pasta!

Creamy Pumpkin Bacon Carbonara Pasta! A delicious twist on the cozy pasta dish – extra creamy and flavorful and with a little crispy from the bacon.take pasta out then save some water

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: Serves 3-4 1x

Ingredients

Scale
  • 68 slices of bacon, cut into 1/2 inch pieces
  • 1/2 lb spaghetti or linguine (gluten-free or any you prefer)
  • 1/2 cup pumpkin puree
  • 2 egg yolks, at room temperature
  • 1/2 cup freshly grated parmesan
  • 1/2 cup non-dairy milk (code RACHL for 15% off)
  • Sea salt and black pepper to taste

Instructions

  1. Cook the bacon over the stovetop to your liking and remove from heat/drain the grease on a paper towel lined plate
  2. Cook the pasta per instructions (about 2 minutes under cooked) and before straining the water, reserve about 1-2 cups of it in a glass
  3. While the pasta cooks, mix together the egg yolks, pumpkin, parm, milk and sea salt and black pepper to taste
  4. Strain the pasta then add it to a large pan and quickly pour the pumpkin sauce on top and mix well. Add in desired amount of water (depends how creamy you want it) then mix together and add bacon bits
  5. Serve while warm and add any cheese or seasonings on top!

Notes

*Store leftovers in fridge for 5 days. When reheating, add a splash of water or milk into the bowl with the pasta so the noodles get creamy again!

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2 Responses

  1. I finally got around to making this tonight and omgoodness! It was SO good! I ended up subbing regular milk because I had some to use up, but it was super creamy. The bacon and parm add just the right amount of saltiness. Can’t wait for leftovers tomorrow!! I’ll definitely be making this one again, and doubling it next time!

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