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Creamy Pumpkin Bacon Carbonara Pasta!

Creamy Pumpkin Bacon Carbonara Pasta!

5 from 1 reviews

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

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!

rachLmansfield

rachLmansfield