| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
4-6 servings
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Ingredients
For the Pasta Dough
- For the Pasta Dough
- 2 cups all purpose flour
- 3 eggs
- ½ teaspoon Salt
- 1 ½ teaspoons olive oil
For the Carbonara
- 1 cup canned pumpkin puree
- 1 cup vegetable broth
- 1 egg
- 1 egg yolk
- ¾ cup Parmesan cheese
- ¼ teaspoon ground nutmeg
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 ounces bacon diced
- 2 garlic cloves minced
- ½ yellow onion thinly sliced
- ½ teaspoon Salt
- ½ bunch Italian flat leaf parsley chopped
- ½ bunch Italian flat leaf parsley chopped
Ingredients
For the Pasta Dough
For the Carbonara
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Instructions
For the Pasta
- Place the flour on a clean work surface and make a hole. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
- Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
- Dust 2 large baking sheets with flour and set aside.
- Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the pasta maker three times on level 1 (the widest setting).
- Set the dough piece onto a work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
- Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
- Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
- Repeat with remaining dough. Run the pasta sheets through the fettuccine cutter. Repeat with remaining dough.
- Cook the pasta in a pot of salted boiling water for 1 to 2 minutes. Drain well reserving ½ cup of pasta water.
For the Sauce
- In a bowl, whisk the pumpkin, vegetable broth, egg, egg yolk, parmesan, nutmeg, and black pepper until smooth.
- Heat a large pan over medium heat. Add the oil and bacon and cook, stirring often for about 5 minutes or until the bacon is golden and crispy.
- Add the garlic, onion, and salt to the pan and cook, stirring often, for another 5 minutes or until the onion is soft and fragrant. Add the cooked pasta to the pan and sprinkle with Parmesan cheese. Add the pumpkin mixture to the pasta and cook for an additional 2 to 3 minutes adding more pasta water as needed until the mixture is slightly thickened and coats the pasta. Be sure to stir and toss the pasta constantly so as to not scramble the egg. Serve topped with additional cheese, black pepper, and parsley.
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