Easy Pumpkin Sage Pasta with Bacon

Pumpkin carbonara spaghetti with bacon and herbs.

Easy Pumpkin Sage Pasta with Bacon

Enjoy the creamy, savory flavors of this Pumpkin Sage Pasta Carbonara. Roasted pumpkin combined with a rich, cheesy sauce make this dish a perfect autumn comfort meal.

5 from 2 votes

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Author: Deborah Rainford

Ingredients

1 lb spaghetti or angel hair pasta
3 free-range egg yolks
1 cup grated parmesan cheese
½ cup pasta water
2 cloves garlic, minced
Pinch of nutmeg
¼ cup heavy cream
2 tablespoons olive oil
1 sprig rosemary, leaves picked
4 sage leaves
3 cups small pumpkin or butternut squash, diced into ¼ inch cubes
1 cup smoked bacon or lardons

Instructions

Preheat and Roast:

Preheat the oven to 350°F.
Toss the pumpkin or butternut squash with 1 tablespoon of olive oil. Season with salt and pepper.
Spread the pumpkin or squash on a baking sheet and scatter rosemary leaves over the top.
Roast in the oven for about 40 minutes, until golden and well-roasted.

Cook Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
Reserve 1 cup of pasta water before draining.

Prepare the Sauce:

In a medium bowl, whisk together the grated parmesan, egg yolks, nutmeg, and heavy cream.

Cook the Bacon and Garlic:

Heat a medium skillet over medium-high heat and add 1 tablespoon of olive oil.
Once hot, add the bacon or lardons and garlic. Cook until the bacon is golden and crispy.

Combine Pasta and Sauce:

Add the drained pasta to the skillet with the bacon.
Quickly add the cheese and egg mixture, tossing to coat the pasta. The heavy cream helps prevent scrambling.
If the sauce is too thick, add some reserved pasta water to achieve a silky consistency.

Serve:

Divide the pasta among four bowls.
Top with the roasted pumpkin.
Serve with extra parmesan cheese if desired.

Notes

Roasting Tips: Cut the butternut squash into uniform pieces to ensure even roasting. Stir halfway through the roasting time to ensure even browning.
Pasta Water: The starchy pasta water is key to achieving the right sauce consistency, so don’t forget to reserve it.
Preventing Scrambled Eggs: To avoid scrambling the eggs, toss the pasta quickly and continuously when adding the egg mixture.
Flavor Enhancements: Freshly cracked black pepper and a squeeze of lemon juice can add a bright finish to the dish.

Nutrition

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