PUMPKIN PASTA CARBONARA WITH CRISPY SAGE Makes 6 servings
Carbonara gets a fall twist with this Pumpkin Pasta Carbonara with Crispy Sage. Full of savory flavors, this recipe from blogger Christina Musgrave of Tasting with Tina is a guaranteed winner. Don’t skip the crispy sage—it’s the perfect garnish for this dish.
Directions Bring a large pot of salted water to a boil. Cook pasta to package directions. Before draining, reserve 1 cup of pasta water and set aside. While the pasta is cooking, add pancetta to a large pan on medium heat. Let the pancetta cook until it’s browned and crispy. Remove pancetta from pan, keeping the rendered fat in the pan.
Ingredients 1 pound pasta 4 ounces pancetta 2 eggs 3 egg yolks 1 cup grated parmesan, divided 1 can pumpkin Pinch of salt and pepper 12–15 fresh sage leaves
Quickly-fry the sage in the pan and place on a paper-towel-lined plate. In a large bowl, combine the eggs, yolks, ½ cup of parmesan, pumpkin and salt and pepper. Whisk well. Slowly add some of the pasta water to the egg mixture, about 1 tablespoon at a time, whisking well. This will temper the egg, slowly bring it up to the temperature of the pasta so the egg will not scramble. Make the carbonara sauce by adding about 5 tablespoons of water, 1 at a time, to the egg mixture, making sure all is mixed well.
You can find more of Christina’s recipes at her website (tastingwithtina.com) or on Instagram (@tasting.with. tina) or Facebook (facebook.com/tastingwithtinablog/). 30
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FALL 2021
Add pasta back into the pot. Add the carbonara sauce to the pasta, mixing quickly until well combined. If the sauce seems too thick, add 1 tablespoon pasta water at a time. Serve pasta topped with pancetta, crispy sage and remaining ½ cup of parmesan.
