Spicy Pumpkin Carbonara

Sure, you’ve had lattes and pies, but have you had pumpkin in your pasta? We add some heat to the mild, slightly sweet squash and turn your classic Carbonara into a dreamy fall recipe to kick off the season.

INGREDIENTS

• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 egg, plus 2 additional egg yolks
• 1/2 cup pumpkin purée
• 1/4 teaspoon nutmeg
• 1 1/2 cups DeLallo Grated Parmesan Cheese
• 3 cloves garlic, smashed
• 4 ounces pancetta, diced
• 2 tablespoons DeLallo Chopped Calabrian Chili Peppers
• 1 (1-pound) package DeLallo Bucatini
• DeLallo Sea Salt Grinder
• 1 cup pepitas, toasted
• Freshly ground black pepper

DIRECTIONS

1. In a large serving bowl, beat eggs, cheese, pumpkin and nutmeg to combine. Add salt and pepper. Set aside.
2. Heat the olive oil and garlic in a large saucepan. Once the garlic begins to turn golden, remove from the oil and discard. Add pancetta to the pan. Sauté pancetta until it becomes golden brown, about 6 minutes. Add chili peppers to the pan and cook until fragrant, about 2 minutes.
3. Meanwhile 5 quarts of salted water to a boil. Cook the pasta according to package instructions. Drain, reserving 2 cups of the pasta water to finish sauce.
4. Combine hot pasta and pancetta mixture with oil in the serving bowl with the egg and cheese. Toss to coat and to gently cook the eggs with the heat of the pasta. Once combined, add about 1/4 cup of the reserved hot pasta water and toss. If the pasta appears too dry, add another splash of pasta water.
5. Serve immediately sprinkled with additional cheese and toasted pepitas.