This Pumpkin Pasta Carbonara with Crispy Sage is one of my favorite ways to use pumpkin in a savory recipe. Hot pasta is tossed with a silky sauce made from eggs, pumpkin puree, Pecorino Romano, black pepper, and pasta water, then finished with crispy pancetta and fried sage.
I originally created this recipe years ago when I had leftover pumpkin in the refrigerator and wanted to make something savory instead of another baked good. Carbonara immediately came to mind, and the pumpkin ended up being such a good addition. It gives the sauce a little extra richness and a subtle earthy flavor without overpowering the pancetta, Pecorino Romano, and black pepper.
As a cookbook author and professional recipe developer, I love taking classic Italian dishes and giving them a seasonal spin while keeping the original technique at the center of the recipe. This pumpkin carbonara is ready in about 30 minutes, so it works just as well for a fall weeknight dinner as it does for a date night at home.
If you love fall pasta recipes, try my Pumpkin Cacio e Pepe, Butternut Squash Ravioli Sauce, or Sausage and Mushroom Rigatoni with Crispy Sage next.
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What Is Pumpkin Carbonara?
Pumpkin carbonara is a seasonal variation of classic carbonara. The sauce is made with eggs, egg yolks, Pecorino Romano, black pepper, pumpkin puree, and starchy pasta water.
There is no heavy cream in this recipe. The creamy texture comes from the eggs, cheese, pumpkin, rendered pancetta fat, and pasta water emulsifying together as they are tossed with the hot pasta.
The key is to remove the skillet from the heat before adding the egg mixture. This lets the residual heat cook the eggs gently while creating a smooth sauce instead of scrambling them.
Why You'll Love This Recipe
- Ready in 30 minutes:Â This is a great pasta for a busy fall weeknight when you still want something a little more interesting for dinner.
- Creamy without heavy cream:Â Eggs, Pecorino Romano, pumpkin, and pasta water create a silky sauce that coats every piece of pasta.
- Savory pumpkin flavor:Â The pumpkin is subtle and balanced by salty pancetta, sharp Pecorino Romano, and plenty of black pepper.
- Perfect for fall:Â Crispy sage and pumpkin give classic carbonara an easy seasonal twist.
- Simple ingredients:Â You only need a handful of ingredients to make a restaurant-quality pasta at home.
Ingredients
Here are the ingredients you will need to make this pumpkin pasta carbonara.
- Pasta:Â I love rigatoni or mezzi rigatoni because the sauce gets inside the pasta, but bucatini and spaghetti are both great options.
- Pancetta:Â Diced pancetta becomes crisp and savory while rendering flavorful fat that we use to coat the pasta. You can usually find it near the specialty cheeses or deli section of the grocery store.
- Fresh sage:Â Frying the sage in the rendered pancetta fat makes the leaves crisp and gives them so much flavor. They are the perfect finishing touch for this fall pasta.
- Eggs and egg yolks:Â Two whole eggs plus two additional yolks give the carbonara its rich, silky texture.
- Pumpkin puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. You only need ¾ cup, which adds richness without making the pumpkin flavor too strong.
- Pecorino Romano:Â Finely grated Pecorino Romano gives the sauce its salty, sharp flavor. Finely grating the cheese also helps it melt smoothly into the sauce.
- Black pepper:Â Freshly cracked black pepper is an essential carbonara ingredient and balances the richness of the sauce.
- Pasta water:Â Do not forget to reserve your pasta water before draining. The starch in the water helps loosen and emulsify the carbonara sauce.
How to Make Pumpkin Pasta Carbonara
Cook the pasta
Bring a large pot of lightly salted water to a boil. Cook 1 pound of pasta until just shy of al dente.
Before draining, reserve about 1 ½ cups of the pasta cooking water. Drain the pasta and set aside.
Because Pecorino Romano and pancetta are both salty, I recommend salting the pasta water a little more lightly than you normally would.
Cook the pancetta and sage
While the pasta cooks, add the pancetta to a large skillet over medium heat.
Cook for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and crisp. Transfer it to a plate, leaving the rendered fat in the skillet.
Add the fresh sage leaves to the skillet and cook for about 30 to 60 seconds per side, until crisp. Transfer the sage to a paper towel-lined plate.
Make the pumpkin carbonara mixture
In a medium bowl, whisk together the eggs, egg yolks, pumpkin puree, finely grated Pecorino Romano, and freshly cracked black pepper until smooth.
Slowly whisk in about ¼ cup of the hot reserved pasta water. Adding the water gradually helps temper the eggs and loosens the mixture before it is added to the pasta.
Finish the pasta
Add the pasta to the skillet with the rendered pancetta fat and toss to coat, then remove the skillet from the heat. Slowly pour the pumpkin carbonara mixture over the pasta while tossing constantly until the sauce is smooth, glossy, and coats the pasta. Add reserved pasta water a few tablespoons at a time as needed to loosen the sauce. Fold in most of the crispy pancetta, then divide between bowls and top with the remaining pancetta, crispy sage, additional Pecorino Romano, and freshly cracked black pepper.
Tina's Tips for the Best Pumpkin Carbonara
- Take the skillet off the heat. This is the most important part of making carbonara. Residual heat from the pasta is enough to gently cook the egg mixture without scrambling it.
- Finely grate the Pecorino Romano. The finer the cheese, the more easily it will melt into the sauce.
- Keep your pasta water. I recommend reserving the full 1 ½ cups even though you may not need all of it. Carbonara thickens quickly, and a splash of pasta water can bring the sauce right back together.
- Use pure pumpkin. Pumpkin pie filling contains sugar and spices and will not work in this savory pasta.
- Serve immediately. Carbonara is best right after it is made. The pasta will continue absorbing the sauce as it sits.
- Go easy on the salt. Pancetta and Pecorino Romano add plenty of saltiness, so lightly salt your pasta water and taste the finished dish before adding additional salt.
Substitutions and Variations
- Pasta:Â Rigatoni, mezzi rigatoni, bucatini, spaghetti, or another pasta shape that holds sauce well will all work.
- Pancetta:Â Guanciale is a great alternative if you can find it. Bacon can also be used, although it will give the pasta a smokier flavor.
- Pumpkin:Â Make sure you use canned pumpkin puree rather than pumpkin pie filling.
- Cheese:Â I recommend sticking with Pecorino Romano for this recipe. Its sharp, salty flavor is especially good with the pumpkin and pancetta.
- Extra spice:Â Add a pinch of red pepper flakes if you want a little heat.
What to Serve with Pumpkin Carbonara
This pumpkin pasta carbonara is rich and satisfying, so I like to serve it with a simple vegetable or salad on the side.
Try it with:
- Arugula salad with a simple lemon vinaigrette
- Roasted broccolini
- Roasted Brussels sprouts
- Garlic bread
- Homemade focaccia
- Italian kale and cannellini bean salad
- Bruschetta crostini
Storage and Reheating
- Refrigerator:Â Store leftover pumpkin carbonara in an airtight container in the refrigerator for up to 3 days.
- Reheating:Â Carbonara is best served fresh, but leftovers can be reheated gently in a skillet over low heat. Add a splash of water and toss frequently until warmed through. You can also microwave individual portions in short intervals, stirring between each one.
- Freezer:Â I do not recommend freezing carbonara. The egg and cheese sauce can separate and become grainy after freezing and reheating.
Pumpkin Pasta Carbonara with Crispy Sage
Ingredients
- 1 pound rigatoni mezzi rigatoni, bucatini, or spaghetti
- 4 ounces pancetta diced
- 12 to 15 fresh sage leaves
- 2 large eggs
- 2 large egg yolks
- ¾ cup pumpkin puree
- 1 cup finely grated Pecorino Romano cheese plus more for serving
- ½ teaspoon freshly cracked black pepper plus more for serving
- 1 ½ cups reserved pasta water as needed
Instructions
- Cook the pasta. Bring a large pot of lightly salted water to a boil. Cook the pasta until just shy of al dente. Reserve about 1 ½ cups of the pasta cooking water before draining.
- Cook the pancetta and sage. While the pasta cooks, add the pancetta to a large skillet over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until browned and crisp. Transfer the pancetta to a plate, leaving the rendered fat in the skillet. Add the sage leaves and cook for 30 to 60 seconds per side, until crisp. Transfer to a paper towel-lined plate.
- Make the carbonara mixture. In a medium bowl, whisk together the eggs, egg yolks, pumpkin puree, Pecorino Romano, and black pepper until smooth. Slowly whisk in about ¼ cup of the hot reserved pasta water to loosen and gently temper the egg mixture.
- Combine the pasta. Add the drained pasta to the skillet with the rendered pancetta fat and toss to coat. Remove the skillet from the heat.
- Finish the sauce. Slowly pour the pumpkin carbonara mixture over the pasta while tossing constantly. Continue tossing until the sauce becomes smooth, glossy, and coats the pasta. Add additional reserved pasta water a few tablespoons at a time as needed to loosen the sauce.
- Serve. Fold in most of the crispy pancetta. Divide the pasta between bowls and top with the remaining pancetta, crispy sage, additional Pecorino Romano, and freshly cracked black pepper.
Did You Make This Recipe?
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Audrey says
Delicious I love pumpkin!
Tasting With Tina says
This is the perfect sauce for you!
Magali says
I didn’t know that pumpkin pastas could taste this amazing! Thanks for sharing the recipe!
Tasting With Tina says
I'm so happy you liked it!
Chef Dennis says
I never thought of using pumpkin for a pasta sauce. I can't wait to try it!
Tasting With Tina says
It's so good! The pumpkin is perfectly savory for carbonara!