Carbozucca (Pasta with Pumpkin Carbonara Sauce)

Ingredients

• 200 g Spaghetti
• 120 g Guanciale (Remove the rind and any seasoning, as stated in the video.)
• 50 g Pecorino (Grate finely.)
• 50 g Parmesan (Grate finely.)
• 4 Egg yolks
• 150 g Roasted pumpkin
• Black pepper (A generous amount for the sauce, plus more to finish.)
• Salt (For the pasta water; amount not specified.)
• Hot water (A small splash, for loosening the sauce.)
• Guanciale fat (A little, from the pan-fried guanciale.)
• Pasta cooking water (As needed to loosen the pasta and sauce; amount not specified.)

Steps

1. 1

   Remove the guanciale rind and any seasoning. Cut the guanciale into pieces, then cook it in a pan until crisp. Set it aside, leaving a little rendered fat in the pan.

2. 2

   Put the pecorino and Parmesan in a food processor. Add a generous amount of black pepper and pulse until the cheeses are finely grated.

3. 3

   Add the egg yolks and roasted pumpkin to the grated cheese mixture. Process until combined into a creamy sauce.

4. 4

   Add a little of the reserved guanciale fat and a small splash of hot water to the sauce. Mix until smooth and creamy.

5. 5

   Bring a pot of water to a boil, salt it, and add the spaghetti. Cook until al dente.

6. 6

   Transfer the spaghetti to the pan and add some pasta cooking water. Toss for about 1 minute.

7. 7

   Add the pumpkin-cheese-egg sauce and toss until the pasta is creamy and coated.

8. 8

   Plate the pasta, add a little more black pepper, and finish with the crisp guanciale.

Notes

The source gives no amount for black pepper, salt, hot water, guanciale fat, or pasta cooking water. It does not specify how the pumpkin is roasted or give a temperature or roasting time; use 150 g of already-roasted pumpkin.

Nutrition per serving

• main
• pasta
• Italian
• creamy
• pork
• weeknight