Creamy Pumpkin Carbonara

Course: Pasta, Dinner

Ingredients:

• 16 ounces spaghetti or your favorite pasta

• 2 cups pumpkin puree (canned or homemade)

• 3 large eggs

• 1 cup grated Parmesan cheese, plus extra for garnish

• 4 ounces of pancetta

• 2 cloves garlic, minced

• 1 tablespoon fresh sage, minced

• 1/4 teaspoon nutmeg

• Salt and black pepper to taste

• Chopped fresh parsley, for garnish

Instructions:

1. Cook the spaghetti or pasta according to the package instructions until it's al dente. Reserve 1/2 cup of pasta water then drain and set aside.

2. In a mixing bowl, whisk together the pumpkin puree, eggs, grated Parmesan cheese, sage, and nutmeg. Season with salt and black pepper to taste. Set aside.

3. In a large skillet over medium heat, cook pancetta until it becomes crispy. Remove the pancetta from the skillet and place it on a paper towel-lined plate to drain excess grease. Leave about 1-2 tablespoons of pancetta fat in the skillet.

4. In the same skillet with the pancetta fat, sauté the minced garlic for about 1-2 minutes until it becomes fragrant.

5. Add the cooked and drained pasta to the skillet with the sautéed garlic. Toss to combine, making sure the pasta is coated with the garlic-infused pancetta fat.

6. Pour the pumpkin and Parmesan mixture over the pasta. Toss everything together until the pasta is well coated with the creamy pumpkin sauce.

7. If the sauce is too thick, pour in some of the pasta water until it reaches your desired consistency.

8. Serve hot, garnished with the crispy pancetta bits, extra grated Parmesan cheese, and chopped fresh parsley.