Spaghetti Squash Carbonara
By chef Leonhard Wenzel
Pasta inspired by carbonara, with a creamy pumpkin sauce. Great as a warming and light dinner.
- 18 min
- total
- Medium
- level
6 min prep · 12 min cook
What you will need
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Spaghetti 125 g -
Speck 50 g -
Eggs 2 pcs
-
Italian Hard Cheese 1 tbsp -
Pumpkin 50 g
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so cooking goes smoothly 🍝✨
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Cut the pumpkin. Clean the pumpkin and cut it into small cubes
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Cut the bacon. Cut the bacon into small cubes
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Cook the pasta. Put the pasta into boiling salted water and cook over medium heat according to the package instructions for about 9 minutes, ideally al dente
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Sauté the pumpkin. Sauté the pumpkin in olive oil over medium heat until golden, about 5 minutes, then remove it
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Fry the bacon. Fry the bacon in the same pan over medium heat for about 4 minutes until crispy
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Mix the egg mixture. Mix the eggs with Parmesan, a little pasta water, salt, and pepper
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Combine the pasta with the pumpkin and bacon. Add the pasta and pumpkin to the bacon and mix
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Stir in the egg mixture. Stir in the egg mixture and a little pasta water, turn off the heat and do not cook any further so the mixture does not curdle
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Serve. Serve 🍝✨
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