Spaghetti carbonara are an Italian classic and enjoy great popularity worldwide. But how about if you try out our recipe for pumpkin carbonara? And we even have a vegan variant for you!
Finally the time has come again-it's pumpkin season! Sometimes as a pumpkin soup, baked or a classic pumpkin pie - the orange vegetables are a real multi -talent in the kitchen and it can be prepared a wide variety of delicacies. As a passionate hobby chefs, we are always looking for new ideas at Deavita.com to enjoy pumpkin differently. And all pasta fans will definitely imitate our recipe for pumpkin carbonara several times!
Pumpkin Carbonara Recipe
After we have oursBeetroot salad with lensesHave done at least 5 times, we would now like to have pasta! Classic carbonara sauce meets pumpkin and the result is an extremely tasty, autumnal dish with a risk of addiction! Our pumpkin carbonara is one of the most delicious pumpkin recipes we have ever tried.
Ingredients for 4 portions
- 400 grams of pumpkin
- 3 egg yolks
- 120 grams Parmesan, grated
- 6 slices of bacon
- 1 pack of spaghetti
- Salt and pepper
preparation
- Peel, dice and cook the pumpkin in the boiling water or in the oven.
- Finely puree pumpkin with the blender or in the mixer until you have a creamy pumpkin puree.
- Whisk the egg yolk, parmesan and pumpkin in a small bowl with the whisk and season with a pinch of pepper.
- Bring a large saucepan with salt water to a boil, add spaghetti and cook according to packing instructions.
- Catch and drain about 200 ml of pasta water.
- In the meantime, fry the bacon in a large pan by medium heat.
- Take the bacon out of the pan and drain on a plate lined with kitchen paper.
- Put the pasta into the pan with bacon fat and stir well. If necessary, place the stove on low heat.
- Add around 180 ml of pasta water to the pumpkin mixture and mix well.
- Put the pumpkin mixture into the pan to the pasta and stir well.
- Add 2-3 tablespoons of water if necessary to get a creamier sauce.
- Spread on the plate, sprinkle with even more Parmesan as you like.
- And Voilà - your delicious pumpkin carbonara is ready!
Prepare pumpkin carbonara vegan
With a little creativity, you can now also make every dish vegan. And yes, you read it right - we will show you how to prepare the best pumpkin carbonara vegan. This dish is a feast for the senses, full of autumn aromas and crispy “Shiitake-Speck”.
Ingredients for 2 portions
- 100 Gramm spaghetti
- 180 grams of coconut milk from the can
- 120 grams of pumpkin puree
- 200 ml unsweetened oat milk
- 50 ml of dry white wine
- 30 grams of nutritional
- 30 grams of tapiocast strength
- 20 ml olive oil
- 2 cloves of garlic
- Salt and pepper
Shiitake-Speck
- 250 grams of Shiitake mushrooms
- 15 ml sesame oil
- 15 ml olive oil
- 15 gram ahorn syrup
- 1 TL paprika powder
- 20 ml of water
- Salt
preparation
- Preheat the oven to 200 degrees and lay out a large baking sheet with baking paper.
- Whisk all the ingredients for the Shiitake bacon in a bowl and marinate the mushrooms with it.
- Spread the Shiitake mushrooms on the baking sheet and bake for about 20 minutes until golden brown.
- For the pumpkin carbonara, heat olive oil in a large pan over medium heat and braise cloves in it for 1-2 minutes.
- Put the tapiocast strength, oat milk and coconut milk in the pan and bring to a boil while stirring occasionally.
- Reduce the heat and add white wine, pumpkin puree and nutrient.
- Simmer the mixture with occasional stirring for about 10 minutes until the sauce is slightly thickened.
- Cook and drain spaghetti according to the package instructions.
- In the meantime, puree the ingredients for the vegan pumpkin carbonara in the mixer and put them again in the pan.
- Add spaghetti and mix everything well.
- Spread on the plate and garnish with the Shiitaki bacon.
- Sprinkle with vegan parmesan at will and finish - you can easily prepare pumpkin carbonara vegan.
Kürbis-quiche to carbonara
And in the end we have a really extraordinary and really delicious recipe for pumpkin carbonara. Pamper yourself and your loved ones and try our pumpkin quiche as soon as possible!
Ingredients
- 1 big pumpkin
- 150 Gramm spaghetti
- 4 owner
- 250 ml milk or cream
- 4 slices of bacon
- 1 medium -sized onion, cut into thin rings
- 90 grams Parmesan, grated
- 20 ml olive oil
- Salt and pepper
- Fresh parsley for garnish
preparation
- Preheat the oven to 180 degrees and lay out a large baking sheet with baking paper.
- Halve the pumpkin lengthways and scoop the seeds out with a spoon.
- Place the pumpkin halves with the cut side up on the baking sheet and bake for 30 minutes.
- In the meantime, cook spaghetti according to the package instructions al dente and drain well.
- Heat the olive oil in a pan over medium heat and fry the bacon for 2-3 minutes to crispy.
- Take the bacon off the pan and set aside.
- Put the onions in the pan and braise until glassy for 2-3 minutes.
- Add fried onions, bacon and half of the parmesan to the spaghetti and mix well.
- Spread the spaghetti mixture on the pumpkin halves.
- Whisk the eggs and milk in a bowl and pour it carefully.
- Sprinkle with the remaining parmesan and cover with aluminum foil.
- Bake for 40 minutes and let cool.
- Enjoy!
Also interesting:Bake sweet pumpkin bread: a delicious recipe for pumpkin bread that is prepared without yeast!
