Pumpkin Carbonara Pasta Bake
Creamy, cozy, and just the right amount of indulgence, this Pumpkin Carbonara Pasta Bake with crispy guanciale and pistachios delivers the best of both worlds. The top layer of pasta turns perfectly golden and crisp in the oven, while the inside stays luxuriously velvety and creamy. The pumpkin purée adds a subtle sweetness that balances the salty guanciale, nutty Parmesan, and toasted pistachios, creating an irresistible mix of textures and flavours. It’s a dish that feels special enough for guests, yet easy enough to whip up on a weeknight, especially if you use canned pumpkin for a shortcut.
Ingredients
For the Pasta Bake
- 1 lb mezzi rigatoni or bucatini ≈450 g
- 7 oz guanciale ≈200 g diced (pancetta works in a pinch)
- 2 tablespoon olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1¾ cups pumpkin purée ≈410 ml (Store-bought or see fresh version below)
- 4 large 3 egg yolks + 1 whole egg
- 1 cup finely grated Parmesan ≈120 g or Parmigiano-Reggiano
- ½ teaspoon freshly ground black pepper plus more for serving
- ½ teaspoon fine sea salt adjust to taste
- ¾ cup reserved warm pasta water ≈175 g added gradually if needed
- ½ cup shelled unsalted pistachios ≈100 g, roughly chopped
- 1-2 tablespoon fresh thyme leaves
- 2 tablespoon fine breadcrumbs optional
- Butter for greasing the baker and dotting the top
For Fresh Pumpkin Purée (Optional)
- 1 small sugar pumpkin or pie pumpkin about 3.5 lbs /1.5–1.7 kg
- Olive oil and salt
Instructions
Make the Pumpkin Purée (Optional)
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment.
- Prep the pumpkin: Halve and seed the pumpkin. Lightly brush with olive oil and sprinkle with salt. Roast cut-side down for 35–45 minutes, until tender.📌Tip: If the pumpkin is tough to cut, place a kitchen towel underneath for stability and gently tap the back of your knife with a mallet or rolling pin to help it slice through safely.Roasting deepens flavour and ensures a rich, velvety carbonara base.
- Blend until smooth: Scoop out the flesh and blend until silky smooth. Add 1–2 tablespoon warm water if needed.
- Excess moisture: Drain excess moisture through a fine-mesh sieve or cheesecloth for 10–15 minutes.
- Storage: Measure 1¾ cups for this recipe. Store leftovers in the fridge (3–4 days) or freeze (up to 3 months).
For the Pumpkin Pasta Bake
- Preheat oven to 375°F (190 °C). Grease a 10" x 7" baking pan.
- Cook the pasta: in a large pot of salted water until 2 minutes shy of al dente as per package instructions. Reserve ¾ cup of warm pasta water, then drain it.
- Crisp the guanciale: Heat olive oil in a large frying pan over medium heat. Add guanciale and cook 5–7 minutes until golden and crisp. Remove with a slotted spoon and place on a paper towel-lined plate, leaving a thin layer of rendered fat in the pan.
- Sauté aromatics: Add the onions to the pan, cook for 2-3 minutes until soft and fragrant. Then stir in the garlic for another minute.
- Whisk the sauce: In a medium bowl, mix pumpkin purée, egg yolks, whole egg, Parmesan, salt, and pepper until smooth and glossy.
- Combine pasta and sauce: Add the drained pasta to the pan with the onion and garlic. Remove from heat (to prevent scrambling), pour in the sauce and toss quickly. Stir in thyme. Gradually add warm reserved pasta water, one tablespoon at a time (only if needed), while tossing constantly, until the sauce becomes creamy and coats the pasta evenly.
- Add crunch: Fold in half the guanciale and half the pistachios.
- Assemble the bake: Transfer to the prepared baker. Top with breadcrumbs, remaining guanciale, pistachios, and a few dots of butter.
- Bake: for 15–20 minutes, until golden and bubbling. For a crispier top, broil 1–2 minutes (watch closely).
- Finish & serve: Place in a shallow bowl with extra parmesan cheese and a final grind of black pepper. Rest 2–3 minutes before serving.
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