Easy Pumpkin Carbonara
Creamy, comforting, and full of fall flavor — this Pumpkin Bacon Carbonara is a cozy twist on the classic Italian pasta. It’s rich and silky like traditional carbonara, but with a subtle sweetness and earthiness from pumpkin purée that makes it perfect for chilly nights.
If you love creamy pastas but want something seasonal and a little different, this recipe is a must-try! The pumpkin adds extra creaminess without needing heavy cream, while the crispy bacon brings that salty, smoky balance you’d expect from a comforting bowl of pasta.
🍂 Why You’ll Love This Pumpkin Bacon Carbonara
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A fall-inspired twist on classic carbonara — cozy, comforting, and festive.
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Quick & easy: Ready in under 30 minutes.
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Rich but light: Pumpkin purée gives a creamy texture without feeling heavy.
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Minimal ingredients: Just pantry staples and a little bacon magic.
🎃 Ingredients for this Easy Pumpkin Carbonara
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8 oz spaghetti
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½ cup pumpkin purée
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6 oz bacon, cut into bite-sized pieces
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2 egg yolks
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¼ cup (packed) freshly grated Parmesan cheese
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Salt & black pepper, to taste
How to make this Easy Pumpkin Carbonara
Step 1: Cook the bacon
In a non-stick pan over medium heat, cook the bacon until crispy. Transfer to a bowl and set aside. Reserve 1 tablespoon of bacon grease, discarding the rest. Set the pan aside for later use.
Step 2: Make the sauce base
In a medium bowl, whisk together the egg yolks, grated Parmesan, pumpkin purée, a pinch of salt, ¼ teaspoon black pepper, and the reserved bacon grease until smooth and creamy.
Step 3: Cook the pasta
Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
Step 4: Combine everything
Add the pasta back into the pan you used for the bacon (over very low heat). Add the cooked bacon and the pumpkin-egg mixture, tossing to coat. Gradually add the reserved pasta water, a little at a time, until the sauce becomes glossy and clings to the noodles.
Step 5: Finish & serve
Taste and season with more salt or pepper as needed. Serve immediately with extra grated Parmesan if desired.
💡 Cooking Tips
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Use low heat when adding the sauce to the pasta — you don’t want to scramble the egg yolks!
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Reserve enough pasta water: It’s the key to getting that silky carbonara texture.
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Don’t skip the bacon grease: It adds so much flavor to the sauce.
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Add more pumpkin for a creamier, thicker sauce if you prefer a stronger pumpkin flavor.
🔄 Ingredient Substitutions For This Easy Pumpkin Carbonara
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Pasta: Swap spaghetti for fettuccine, linguine, or rigatoni.
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Bacon: Pancetta or prosciutto are great alternatives.
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Pumpkin purée: Butternut squash or sweet potato purée work beautifully too.
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Parmesan: Try Pecorino Romano for a sharper, saltier taste.
🧊 Storage & Reheating
This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
To reheat, warm it gently in a pan over low heat and add a splash of water or milk to loosen the sauce.
❓ FAQ
Can I use canned pumpkin pie filling?
No — use plain pumpkin purée (not pie filling), since pumpkin pie filling has added sugar and spices.
Can I add cream?
Traditional carbonara doesn’t use cream, but you can add a tablespoon or two of heavy cream or milk for a creamier sauce.
Easy Pumpkin Carbonara
Ingredients
- 8 oz spaghetti
- ½ cup pumpkin purée
- 6 oz bacon - cut into bite-sized pieces
- 2 egg yolks
- ¼ cup packed freshly grated parmesan cheese
- Salt & black pepper - to taste
Instructions
- Cook the bacon:
- In a non-stick pan over medium heat, cook the bacon until crispy. Transfer to a bowl and set aside. Reserve 1 tablespoon of bacon grease, discarding the rest. Set the pan aside for later use.
- Make the sauce base:
- In a medium bowl, whisk together the egg yolks, grated Parmesan, pumpkin purée, 1 pinch of salt, ¼ teaspoon black pepper, and the reserved bacon grease until smooth and well combined.
- Cook the pasta:
- Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Combine everything:
- Add the pasta back to the pan used for the bacon (over very low heat). Stir in the cooked bacon and the egg-pumpkin mixture, tossing to coat. Gradually add the reserved pasta water, a little at a time, until the sauce becomes creamy and clings to the pasta.
- Finish & serve:
- Taste and adjust seasoning with more salt or black pepper if needed. Serve immediately and enjoy!