Fried Sage & Pumpkin Carbonara
Ingredients
- 1 lb Spaghetti
- fresh Cracked Black Pepper ground black pepper
- Salt
- 8 slices Thick Cut Bacon
- 4 oz Grated Parmigiano Reggiano + more for serving
- 1 & 1/2 cups Pumpkin Puree
- 2 Egg Yolks
- 1/8 tsp Cinnamon
- 1/2 cup Fresh Sage Leaves picked off stem
Instructions
- Make Bacon: Heat large skillet on medium-low for bacon. Lay bacon on pan & cook on medium-low until fat is rendered and bacon is nice and crispy. Lay on double lined paper towel. The sage leaves will fry in the bacon & when they feel crisp you can remove them to paper towels as well. Chop bacon up or crumble and set aside. Rough chop up sage leaves *i leave some whole for garnish*.
- Cook Pasta: Place a large pot of salted water to boil. In a small bowl, whisk cheese, pumpkin puree, egg yolks, pinch salt & pinch black pepper, 1/8tsp or less cinnamon & set side. Cook spaghetti according to instructions on the box. Make sure to reserve 1 cup pasta water right before draining your spaghetti.*
- Sauce your Noodles: Add your cooked spaghetti back into the pot. Put the heat on low. Add pumpkin mixture over noodles and start stirring with wooden spoon or rubber spatula. Pour pasta water over it. Continue to stir until cheese is melted, everything is combined & pumpkin carbonara is silky smooth over the noodles. Add crumbled bacon, more black pepper & chopped fried sage. Toss.
- Serve: Serve with more cheese, black pepper & sage leaves.
Notes
Things to Know: Make sure to salt your pasta water well. And don't forget to season the pumpkin puree and salt to taste. These two steps are important to add flavor. be sure to taste as you toss and season with more salt/pepper/cinnamon/cheese as you'd prefer!