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4.6 from 15 votes

Spaghettini Carbonara with Pumpkin

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Course: Main Course
Cuisine: Italian

Ingredients

  • 500 gm pumpkin more or less, chopped into 2cm pieces
  • 400 gm spaghettini or spaghetti
  • 200 gm Bacon eye bacon, chopped
  • 100 gm parmesan fine grated
  • 375 ml cream (1 1/2 cups) (or light carnation cream if you like)
  • 2 cloves garlic crushed
  • 150 gm onion small finely diced
  • 60 ml olive oil 3 tablespoons
  • 5 gm salt and pepper to taste
  • 1/2 cup parsley chopped flat leaf

Instructions

    Cup of Yum
  1. Bring a large saucepan of salted water to the boil. Meanwhile, cut the pumpkin into 2 cm pieces and cook in the boiling water for 10 minutes or until tender. Remove with a slotted spoon.
  2. Use the same water back to the boil and add the pasta cooking till al dente. Drain reserving about 1/4 cup of the cooking water
  3. Meanwhile add some oil to the heated frypan or deep skillet and add the onion and bacon and sweat and sauté till it is soft and fragrant ( about 4 -5 minutes) then add the garlic and cook a little more. (2 minutes or till cooked through)
  4. Add the warm pumpkin, cream and water stir well and simmer for several minutes. Add 1/2 of the cheese. Taste and add salt and pepper if necessary . Simmer for a couple of minutes until it reduces slightly, about 1 -2 minutes. .
  5. To make mixing simple. Put the pasta into a warm bowl and pour over the sauce. add the parsley and toss to coat.
  6. Serve with the extra cheese sprinkled over the top.