Carbonara With Pumpkin
One of Rome’s most famous and beloved pasta dishes is carbonara. Hot pasta tossed with raw egg to create its own creamy sauce that’s punctuated by crisp bits of pancetta and a shower of grated cheese. What’s not to love?
It would be difficult to improve on that magical combination of simple ingredients, but this vegetarian version just might sway your loyalties. Sweet caramelized onions take the place of pancetta and pumpkin adds an autumnal note, plus even more creaminess. When the weather turns cool, you’re sure to find yourself making this again and again.
Serves 4 to 6
- 1 red onion, thinly sliced
- 1/4 cup olive oil
- 3 cups pumpkin, peeled and diced
- Salt and pepper
- 1 pound short pasta
- 3 eggs
- 1/2 cup Grana Padano PDO cheese, plus more for serving
Sauté the onion in oil until golden and caramelized, then add the pumpkin and sauté until tender. Season with salt and pepper and keep warm.
In a serving bowl, beat the eggs with the Grana Padano cheese.
Boil the pasta until al dente, drain and toss in the egg mixture stirring until creamy, then stir in the hot onion-pumpkin mixture. Serve immediately, topped with more cheese.
Recipe adapted from “Pasta Modern: New & Inspired Recipes from Italy” by Francine Segan. Published by Stewart, Tabori & Chang.
