A creamy fall twist on classic Italian carbonara, made with pumpkin puree, eggs, cheese, and crispy guanciale for a cozy seasonal pasta dish.

– 12 oz spaghetti (or pasta of choice)

– 2 egg yolks + 1 whole egg

– 1 cup pumpkin puree

– ½ cup Pecorino Romano or Parmesan

– 4 oz guanciale/pancetta/bacon

– 2 cloves garlic (optional)

– ½ tsp nutmeg (optional)

– Black pepper & salt

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1. Cook pasta until al dente, reserve 1 cup pasta water.

2. Crisp guanciale in a skillet, set aside.

3. Whisk eggs, pumpkin puree, cheese, and pepper in a bowl.

4. Toss pasta with guanciale fat. Remove from heat.

5. Stir in pumpkin-egg mixture, adding pasta water gradually until creamy.

6. Top with crispy guanciale, extra cheese, and herbs.

– Avoid pumpkin pie filling (too sweet).

– Temper eggs with hot pasta water to prevent scrambling.

– Use Pecorino Romano for sharpness or Parmesan for mild flavor.