Pappardelle Carbonara with Pumpkin

This fall pappardelle carbonara is fast, silky, cheesy, and tastes just like autumn with the additions of pumpkin puree, rosemary, and thyme!

5 from 1 vote

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American, Italian

Servings

In a medium skillet over medium heat, cook pancetta, stirring frequently, until fat renders and pancetta just begins to crisp, about 7-10 minutes. Using a slotted spoon, remove to a paper towel-lined plate. If the pan is smoking, remove it from the heat for a minute so the garlic doesn't burn once added. If there is more than a tablespoon of grease in the pan remove any additional.
4 ounces pancetta
Set a large pot of salted water to boil.
To the same skillet set over low heat, add the garlic, rosemary, and thyme, sautéing for 2-3 minutes until fragrant. Add the pumpkin puree to to the skillet, stirring until it is warmed through and slightly reduced, 2-3 minutes. Season with salt and pepper, then remove from the heat and set aside.
1 clove garlic, 1-2 tablespoons rosemary, 2 teaspoons thyme, 1 15 ounce can pumpkin puree, kosher salt, black pepper
Add pasta to boiling water and cook until just al dente, reserving 1 cup of pasta water.
10-12 ounces pappardelle
Meanwhile, in a large bowl, whisk together the eggs, egg yolk, parmesan, and pecorino romano. Whisk in the reserved pumpkin puree.
2 eggs, 1 egg yolk, ¾ cup parmesan, ¼ cup pecorino romano
Drain the pasta, immediately add it to the large bowl, then toss quickly with tongs to combine everything. Immediately thin with hot pasta water as needed, stirring constantly until glossy.
Plate and top with pancetta, additional thyme, additional parmesan and enjoy!

Both the pancetta and the cheeses are salty so I recommend adding less salt than you normally would to the pumpkin puree.

While best served right away, leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

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