Pumpkin Pappardelle Carbonara

Servings: 4

• 4 ounces pancetta, diced
• 1 clove garlic, minced
• 1-2 tbsp rosemary, chopped, fresh
• 2 tsp thyme, chopped, fresh
• 1 15 ounce can pumpkin puree
• kosher salt
• black pepper
• 2 eggs
• 1 egg yolk
• 3/4 cup parmesan, finely grated
• 1/4 cup pecorino romano, finely grated
• 10-12 ounces pappardelle

1. In a medium skillet over medium heat, cook pancetta, stirring frequently, until fat renders and pancetta just begins to crisp. Using a slotted spoon, remove to a paper towel-lined plate. If the pan is smoking, remove it from the heat for a minute so the garlic doesn't burn once added.
2. Set a large pot of salted water to boil.
3. To the same skillet set over low heat add the garlic, rosemary, and thyme, sauteing for 2-3 minutes until fragrant.
4. Add the pumpkin puree to to the skillet, stirring until it is warmed through and slightly reduced, 2-3 minutes. Season with salt and pepper, then remove from the heat and set aside.
5. Add pasta to boiling water and cook until just al dente, reserving 1 cup of pasta water.
6. Meanwhile, in a large bowl, whisk together the eggs, egg yolk, parmesan, and pecorino romano. Whisk in the reserved pumpkin puree.
7. Drain the pasta, immediately add it to the large bowl, then toss quickly to combine everything. Thin with pasta water as needed until glossy.
8. Top with pancetta and additional thyme and parmesan and enjoy!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

NOTES

Both the pancetta and cheeses are salty so I added less salt than I normally would to the pumpkin puree.