Pumpkin Carbonara with Paccheri
Paccheri alla carbonara It would be difficult to improve on that magical combination of simple ingredients in classic carbonara, but this version just might sway your loyalties. Sweet caramelized onions and squash take the place of pancetta, adding an autumnal note plus even more creaminess. When the weather turns cool, you're sure to find yourself making this again and again. If you like, you can plate this chubby tube pasta upright, what they call "on their feet," in piedi in Italy.
NotesRegion: Central and southern Italy
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe CourseMain Course
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
Type of DishPasta
- 1 large onion, thinly sliced
- Olive oil
- 2 cups (230g) diced, seeded and peeled kabocha or butternut squash
- Salt and freshly ground black pepper
- 2 large egg yolks
- Pecorino or other aged cheese
- 1 pound (445g) paccheri or any short thick pasta, preferably Garofalo
In a large sauté pan over medium heat, warm 2 tablespoons oil and cook the onions until they are very soft, about 8 minutes. Raise the heat to high and continue cooking until the onions are golden and caramelized, about 4 more minutes. Remove the onions from the pan and set aside.
In the same pan, add another 1 or 2 tablespoons and fry the squash until tender and golden at the edges, about 8 minutes. Return the onions to the pan, season with salt and pepper, and keep warm.
In a large serving bowl, beat the yolks with pepper and 2 heaping tablespoons grated cheese.
Boil the pasta in salted water until al dente. Drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated or shaved cheese.
Get more amazing savory pumpkin recipes with this collection of 18 Savory Pumpkin Recipes
2013 Francine Segan