Pumpkin carbonara

This pumpkin carbonara is perfect for autumn, this fall pasta is glutenfree and made in just one pan. Filled with lots of veggies, cream, bacon and cheese.

50 minutes 4 people Main course
Pumpkin carbonara


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  • 1 pumpkin
  • 200 gram bacon lardons
  • 1 shallot
  • 2 garlic cloves
  • about 200 gram (frozen) peas
  • 300 ml cream
  • 100 gram grana padano
  • olive oil
  • pepper and salt to taste
Pumpkin carbonara ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet + lid
  • optional: spiralizer
  • wooden spoon


50 minutes 4 people Main course

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Preparation -- 30 minutes

PEEL the pumpkin and remove the seeds with a spoon. DIVIDE the pumpkin into thin pieces, you can use a spiralizer or chef's knife. Make sure the pieces are equal in size, so they're done at the same time.

HEAT a dash of olive oil in a large skillet and cook the pieces of pumpkin for about 5 minutes. Meanwhile PEEL the shallot and garlic cloves, divide the shallot into thin half rings and finely chop the garlic cloves.

After about 5 minutes pour in a small layer of water into the large skillet, put the lid on and let it simmer until the water has evaporated. As soon as the water is completely gone, you can also cook the bacon for a few minutes along with the pumpkin. 

Pumpkin carbonara
Pumpkin carbonara

Finishing the pumpkin carbonara -- 20 minutes

ADD (frozen) peas, shallot and garlic and cook for another few minutes. ADD cream and put the lid back onto the pan. Let it simmer until the pumpkin is soft, time depends on the thickness of the pumpkin pieces.

STIR in half of the grana padano and SEASON with pepper and salt. SERVE with the rest of the grana padano and a green salad, enjoy!

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