Easy and Creamy Sourdough Pumpkin Carbonara

Tis the season for all things pumpkin and that means even adding it to pasts to make this heavenly Sourdough Pumpkin Carbonara! This pasta dish only takes a few ingredients, is simple to make and gives you the ultimate cozy Fall vibes.

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During the cooler months of Fall and Winter, making homemade pasta is a regular occurrence in our home. It’s wholesome, comforting and the flavour options are endless. This Sourdough Pumpkin Carbonara is one of my favourite pasta dishes to make because it couldn’t be any more simple, yet has such great flavour.

If you have never made carbonara before it is a simple sauce that combine eggs, fresh parmesan cheese and fresh ground pepper. This gets tossed with tender, hot pasta to create the most dreamy creamy sauce. Top it off with bacon and you’re done! It is that simple.

What makes this Sourdough Pumpkin Carbonara different is that is made using fresh homemade sourdough noodles. It then has the addition of pumpkin puree to the sauce giving it a warm and rich flavour. The finishing touch is some crispy rosemary on top for the perfect Fall flavour combination! Serve this pasta as is or with a side of crispy breaded chicken for the ultimate comfort dinner.

Tips for Making Sourdough Pumpkin Carbonara

1. When making the pasta dough, I highly recommend using 00 flour if you can find it. It is a very tender flour that will give you perfect pasta and takes way less time to knead. You can find it at some grocery stores or find it on amazon https://amzn.to/4ncPm6t
2. Opt for freshly grate parmesan for the best flavour and smoothest texture. Pre grated cheeses can have addition ingredients in them, presently them from melting as smooth and creamy. Buying a block of parmesan and grating it yourself will give you the best result every time.
3. Do not forget to save some pasta water before you strain your pasta. Salted pasta water is the perfect addition to loosen the sauce and give you the perfect creamy texture.

Sourdough Pumpkin Carbonara Ingredients

Sourdough Pasta– This is a simple homemade pasta recipe using just flour, eggs and sourdough starter or discard. You can sub with regular pasta if you don’t have sourdough starter.

Parmesan Cheese– As mentioned above, you want to use freshly grate parmesan for a nice smooth and creamy sauce.

Pumpkin Puree– Pure pumpkin puree from a can is all you need.

Egg Yolk- Given that the pumpkin adds extra moisture, we are just using the egg yolks in this carbon to keep it rich.

Black Pepper– Fresh ground black pepper is essential in carbonara.

Bacon– Store bought or homemade bacon works. Whichever you prefer. I use my homemade rosemary garlic bacon and it is incredible with this pasta.

Rosemary– Fresh rosemary gets toasted with the bacon to add delicious, earthy flavour and to be used and a crispy, fragrant garnish.

The Steps

1. Start by boiling the pasta in salted water.
2. While the pasta is boiling, cook the bacon in a skillet along with the sprig of rosemary. This will bring flavor to the bacon and give you nice crispy rosemary to garnish your pasta.
3. Once the bacon is cooked, remove the bacon and rosemary from the pan and chop the bacon into small pieces.
4. Next, whisk together the pumpkin, egg yolks, 1 cup parmesan cheese, and roughly half a tsp of fresh ground black pepper.
5. After the pasta is cooked and tender, remove 1 cup of the pasta water and set it aside. Strain the pasta and place back into the warm pot.
6. Finally, add the pumpkin mixture to the pasta, pour over about 1/2 cup of the pasta water and toss it all together until the pasta is coated in a nice creamy sauce. If the sauce still seems too thick, add a bit more of the pasta water.
7. Serve the pasta immediately, topped with the crispy bacon pieces, some of the remaining parmesan and a few pieces of the crispy rosemary. Enjoy!

If you give this recipe a try, leave a comment or review below!

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