Pumpkin Carbonara
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 1/4 slices pancetta, diced small
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • one 15-ounce can puréed pumpkin
  • 8 ounce coconut milk, or heavy cream if you'd prefer
  • 3 egg yolks
  • 2 tablespoon grated parmesan cheese
  • 4 cup cooked penne pasta
  • 2 tablespoon chopped sage, for garnish
  • salt and pepper, to taste
Directions
  1. Place a large sauté pan over medium to medium-high heat and cook the pancetta, stirring occasionally, until golden brown and the fat has been rendered, about 5 minutes. While the pancetta is rendering, whisk together the pumpkin purée, coconut milk, egg yolks, and Parmesan cheese. Remove the pancetta from the pan and place onto a plate lined with a paper towel. Add the garlic and shallots to the pan and cook for about 1-2 minutes. Add the cooked pasta and pancetta back to the pan and toss or stir well to mix thoroughly. Add the pumpkin mixture to the pan, stir well, and season with salt and pepper. Heat through and serve.