Pumpkin Spice Maple Bacon Carbonara (Print)

Creamy pumpkin-spiced pasta tossed with maple bacon crumble for cozy fall comfort and bold flavor.

# Components:

→ Pasta

01 - 14 oz spaghetti or fettuccine

→ Maple Bacon Crumble

02 - 6 slices thick-cut bacon
03 - 2 tbsp pure maple syrup
04 - 1 tbsp brown sugar

→ Pumpkin-Spice Carbonara Sauce

05 - 3 large egg yolks
06 - 1 large egg
07 - 3/4 cup + 2 tbsp heavy cream
08 - 3/4 cup unsweetened pumpkin purée
09 - 2 oz grated Parmesan cheese, plus extra for serving
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 1/4 tsp ground ginger
13 - 1/8 tsp ground clove
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - Chopped fresh parsley (optional)
16 - Extra Parmesan cheese

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Cook 14 oz spaghetti or fettuccine until al dente, per package directions. Reserve 1/2 cup of the starchy pasta water before draining the pasta thoroughly.
02 - While the pasta cooks, prepare the maple bacon crumble. In a large skillet over medium heat, cook 6 slices of thick-cut bacon until rendered and crisp. Remove the cooked bacon to a plate lined with paper towels. Discard most of the bacon fat from the skillet, leaving behind a thin coating.
03 - Finely chop the cooked bacon. Return the chopped bacon to the skillet with 2 tbsp pure maple syrup and 1 tbsp brown sugar. Cook over medium heat, stirring constantly, for approximately 2 minutes until the bacon is caramelized and sticky. Set aside.
04 - In a mixing bowl, vigorously whisk together 3 large egg yolks, 1 large egg, 3/4 cup + 2 tbsp heavy cream, 3/4 cup unsweetened pumpkin purée, 2 oz grated Parmesan cheese, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 1/8 tsp ground clove, and salt and freshly ground black pepper to taste, until a smooth, homogenous mixture is achieved.
05 - Return the drained hot pasta to the empty pot, ensuring it is off the heat. Immediately pour the pumpkin-egg mixture over the pasta, tossing rapidly with tongs or a pasta fork to ensure every strand is coated. Emulsify the sauce by adding a splash of the reserved pasta water as needed, until a silky, fluid consistency is achieved.
06 - Taste and adjust seasoning as necessary. Serve the Pumpkin Spice Carbonara immediately, generously topped with the prepared maple bacon crumble, extra grated Parmesan cheese, and chopped fresh parsley if desired.

# Expert Advice:

01 -
  • Ready in just 40 minutes for a gourmet weeknight dinner
  • Perfect balance of savory and subtle autumn spices
  • Impressive enough for entertaining yet simple enough for everyday
  • Uses seasonal ingredients you likely have during fall
02 -
  • The key to perfect carbonara is working quickly once the pasta is drained
  • This recipe beautifully balances sweet and savory flavors without being dessertlike
  • Makes excellent leftovers though the bacon topping should be stored separately
  • Can be made with butternut squash purée as a substitute for pumpkin
03 -
  • The perfect carbonara requires balance between heat timing and ingredients. Always have everything measured and ready before you begin cooking as the final steps happen quickly.
  • For the silkiest sauce possible bring your eggs and cream to room temperature before mixing with the pumpkin. This prevents temperature shock when they meet the hot pasta.
  • Finally invest in quality ingredients especially the Parmesan cheese and bacon as their flavors prominently feature in this special autumn dish.

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