By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Pasteurized Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time.
It’s definitely the time of year for everything pumpkin! Most of the pumpkin recipes out there on the interwebs are mostly desserts (including my delicious pumpkin chocolate chip skillet cookie) but this time I’m switching it up with a savory pumpkin recipe. I decided to add some pumpkin to one of my favorite classic Italian recipes- carbonara. While I love carbonara it isn’t something I often make at home because I’m always worried about the yolks causing salmonella. Well not this time! I used Davidson’s Safest Choice Pasteurized Eggs so all food borne illness fear is eliminated. Davidson’s Safe Eggs undergo an all-natural pasteurization process in gentle warm bath that does not change the nutrition. The yolks are absolutely necessary as they add richness and flavor as well as an emulsifier to make a super velvety sauce. Now I can enjoy my carbonara and all its delicious glory with my mind at ease!
Pumpkin Carbonara
Ingredients
- 32 oz broth
- 12 oz pasta
- 1 cup pumpkin puree
- ¼ cup parmesan
- 1 TBSP garlic powder
- 2 eggs
- 4 strips of bacon chopped
- 1 tsp parsley
- ¼ cup toasted breadcrumbs
- Fried eggs optional
Instructions
- Add pasta and broth to pot and cook on medium heat about 15-20 minutes or until pasta is al dente. Do not drain.
- In a mixing bowl, whisk together parmesan, garlic powder, and eggs.
- In the pot stir in pumpkin puree
- Quickly stir in parmesan/garlic/egg mixture until thoroughly combined- careful to make sure eggs do not scramble.
- Add in bacon.
- Garnish with breadcrumbs and parsley and top with fried egg if desired.
Have you ever had Safe Eggs?? Do you prefer savory pumpkin recipes or sweet???
Love the idea of doing the soft egg on top. Brilliant.
Thank you! You can really never go wrong with a runny egg!
woah! This looks fantastic!!!
Thanks Julie!!