Grated Pecorino Romano Cheese
Pumpkin Carbonara is a delightful twist on the classic Italian Carbonara, perfect for the autumn season. This unique recipe combines the creamy, savory flavors of traditional Carbonara with the subtle sweetness of pumpkin.
The star of this dish is pumpkin, a versatile and nutritious vegetable that’s not just for Halloween. Rich in vitamins and fiber, pumpkin adds a healthful touch and a beautiful orange hue to the dish.
The process begins with guanciale, an Italian cured meat. The guanciale is cooked until crispy, and its rendered fat is used to sauté the pumpkin. This infuses the pumpkin with a rich, savory flavor that’s the hallmark of a good Carbonara.
Next, the sautéed pumpkin is blended into a smooth purée. Pecorino cheese, a salty Italian cheese made from sheep’s milk, is then mixed into the purée. The addition of freshly ground black pepper adds a touch of heat, balancing out the sweetness of the pumpkin.
The result is a velvety, flavorful sauce that’s perfect for coating your favorite pasta.
Pumpkin Carbonara, a creative and satisfying dish, is perfect for a cozy dinner. This dish is not just a testament to the versatility of pumpkin, but also a proof that delicious and comforting food doesn’t need to be heavy or cream-laden.
Pumpkin, often seen as a seasonal decoration, is more than meets the eye. In Pumpkin Carbonara, it shines as a key ingredient, adding a unique twist to the traditional pasta dish.
The secret to a great Pumpkin Carbonara lies in the quality of its ingredients. Opting for fresh, organic produce can elevate the dish to new heights. So why not embark on a culinary journey with Pumpkin Carbonara? It might just become your new pasta favorite.
Grill the guanciale
Cut 4 slices from the guanciale and remove the rind. Cut the guanciale slices into sticks. Grill them in a cold pan over low heat. Collect the fat gradually and set it aside. Once well grilled, set the guanciale sticks aside on absorbent paper
Peel a pumpkin and cut it into pieces. Sauté the pumpkin pieces in the guanciale fat. Add water if necessary and cook over moderate heat until the pumpkin flesh is tender. In the glass of a hand blender, add the pumpkin, pecorino romano, and pepper. Reduce to a puree.
Cooking the spaghetti
In a pot of boiling salted water, cook the pasta for half of their cooking time. Finish cooking the spaghetti in a frying pan with the pumpkin puree. Add a ladle of cooking water. Once the pasta is cooked, remove from heat. Add a few pieces of guanciale and sauté to coat the sauce well. Plate up, add a few pieces of guanciale, pepper, and grated pecorino romano. Buon appetito!