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.

Spaghetti Alla Carbonara

Prep. time: 10 min
Cook time: 15 min

Ingredients:
1/4 cup olive oil
1 Tbs unsalted butter
1 yellow onion, chopped
4 oz pancetta, prosciutto or bacon, diced
1 lb linguine or spaghetti
3 eggs yolks, room temp
1/2 Cup heavy cream or half & half
3/4 Cup finely grated Parmigiano-Regiano
Black pepper

Directions:

1. Heat oil & butter in a large saute pan over medium heat. Add onion and pancetta & cook until onion translucent and pancetta is beginning to crisp. Remove from heat set aside.
2. Bring a large pot of salted water to boil and cook the linguine to al dente. Drain pasta and return pasta to pot. Heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.
3. In a bowl, whisk together the egg yolks & heavy cream and add the pasta, along with Parmesan. Remove the pot from the heat and toss the pasta until it 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.

**I like to add peas to the pancetta and onion mixture.

~Recipe via Rachael Ray at foodnetwork.com

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