Pumpkin Carbonara
This pumpkin carbonara rigatoni is an easy dish that is super fast! Includes sun-dried tomatoes, Parmesan cheese and pumpkin puree.
Servings: 6 servings
Calories: 350kcal
Cost: $35
Equipment
- 1 large baking dish for your pasta
- 1 large pot to cook pasta
- 1 pasta strainer
- 1 Whisk
Ingredients
- 1 lb rigatoni
- 2 eggs room temperature
- ½ cup pumpkin puree organic, if possible
- ⅓ cup sun dried tomatoes roughly chopped
- ¼ cup oil from your sun dried tomatoes' can or jar or olive oil
- 3 cloves garlic minced
- ⅓ cup Pecorino Romano cheese shaved or grated
- ¼ cup fresh parsley roughly chopped
- salt & pepper
- pine nuts for serving, optional
Instructions
- In your large baking dish, whisk two eggs until well mixed. Add in the sun-dried tomatoes, pumpkin puree, garlic, Pecorino Romano cheese, a hefty pinch of salt and pepper, and the oil from the sun dried tomato jar or can (or olive oil). Whisk it all together until combined.
- Bring a large pot of water to a boil over high heat. Add your pasta noodles and cook until al dente, about 10-12 minutes. Reserve about ⅓ cup of pasta water. Quickly strain the the pasta.
- While the pasta is still very hot, immediately dump the noodles into the dish with the egg mixture. With a spoon or tongs, toss the noodles throughout the sauce thoroughly. The heat will cook the egg mixture into a thick pasta sauce.
- If the pasta needs it, add some of the pasta water to loosen it up. Add the parsley and toss again. Add salt and pepper to taste. Top with pine nuts if you want. Serve while hot!