Carbonara di zucca 
Pumpkin Carbonara
In the fall, pumpkin is one of the most readily available vegetables and offers a wide variety of recipes, both sweet and savory. Today, I propose this delicious pumpkin carbonara, without eggs but definitely worth making.
Pumpkin Carbonara
In the fall, pumpkin is one of the most readily available vegetables and offers a wide variety of recipes, both sweet and savory. Today, I propose this delicious pumpkin carbonara, without eggs but definitely worth making.
Cooking Instructions
- 1
Remove the skin and inner fibers from the pumpkin, cut it into regular pieces, and place it on a baking sheet with a drizzle of oil and the herbs. Roast in the oven for 30 minutes at 300°F.
- 2
Sauté the guanciale in a pan over medium heat WITHOUT adding any extra fat until it becomes crispy. Remove the guanciale and set aside, leaving the rendered fat in the pan.
- 3
Blend the pumpkin THOROUGHLY, adding a few tablespoons of water if necessary, then pour it into the pan with the guanciale fat and cook on low heat for 10 minutes.
- 4
Cook the spaghetti in plenty of lightly salted water, and 5 minutes before the indicated cooking time, transfer it to the pan with the pumpkin and finish cooking, adding a bit of water from the pot.
- 5
Remove from heat, wait a minute or two, then add the cheese and mix vigorously. Adjust the salt and add a generous grind of pepper.
- 6
Plate by forming a "nest" in which to add the guanciale and chopped pistachios. Add another sprinkle of cheese, some pepper, and serve hot.
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