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.
The main thing:
Made by Véronique
Published at 2018-10-02, this recipe is for 4 people and takes 50 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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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.
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!