PUMPKIN CARBONARA—for episode 4 of my fall in love with your kitchen series🎃🍝 it’s festive, delicious, AND high in fiber + protein because we’re using @Banza🍕🍝🫘 spaghetti #banzapartner

A fall twist on a classic—the added pumpkin makes the sauce extra creamy & adds depth to the flavor 🤌 I know you’re gonna love this! Recipe is below and on my blog 🤎

Pumpkin Carbonara Recipe

2 heaping cups freshly shredded parmesan cheese (pecorino romano is preferred)

½ cup canned pumpkin

1 egg + 2 egg yolks

½ tsp cracked black pepper

8 oz bacon (diced)

1 package of Banza Spaghetti

Parsley for garnishing

In a small mixing bowl, mix together the Parmesan cheese, pumpkin, eggs, and black pepper. Set aside.

Pan fry the bacon until crispy. Remove the bacon pieces, place in a bowl and set aside. Transfer the bacon fat to the parmesan pumpkin mixture and mix.

Bring a large pot of water to a boil over medium-high heat. Cook the package of Banza spaghetti, following the directions on the package. Reserve 1/2 cup of pasta water.

Drain the pasta and transfer it to the pan you cooked the bacon in. Pour in the pumpkin mixture and pasta water and stir until a creamy sauce forms.

Serve topped with the crispy bacon, more parm, and chopped parsley!