Pumpkin Carbonara

Ingredients:

• 1 Tbs Olive oil 
• 1 cup Pumpkin Puree
• 1 Egg, room temperature
• 2 Egg Yolks, room temperature
• 1/2 cup Grated Parmesan, divided
• 1/2 tsp salt
• 1/2 teaspoon black pepper
• 4 slices Thick-cut Bacon, cut into pieces
• 1 pound Spaghetti
• Italian Parsley, for garnish (optional)

Directions:

1. Fill a large pot with water and bring to a boil. 
2. Cook bacon until crispy. Drain on paper towels and reserve bacon fat in pan. Meanwhile, in a small bowl whisk together the eggs, grated Parmesan, salt, pepper, and pumpkin.
3. Cook the spaghetti to al dente. Drain pasta and return pasta to pot. Add the reserved bacon.
4. Remove the pot from the heat and toss with the egg mixture until the pasta is well-coated. Season with salt and pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.