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Pumpkin ricotta pasta carbonara recipe

Pumpkin & Ricotta Pasta Carbonara Recipe

This easy creamy and dreamy pumpkin ricotta carbonara sauce is accented by crispy sage and BACON!
Course Lunch and Dinner
Cuisine Fall-Inspired, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people


  • 3 slices bacon
  • 1 lb (16 0z) spaghetti or angel hair
  • 3/4 cup pumpkin puree
  • 1/4 cup ricotta cheese
  • 2 eggs separated
  • 1 shallot diced
  • 8-10 fresh sage leaves
  • 1/2 cup pasta water reserved
  • 1/2 cup pecorino romano or parmesan cheese shredded
  • 1/4 tsp nutmeg freshly grated is best
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes optional


  • Bring a large pot of salted water to a boil.  Cook the pasta according to instructions.  Reserve 1/2 cup pasta water for the sauce.  
  • In a large skillet over medium heat, cook the bacon.  Drain the bacon and reserve the fat for the sauce.  If you want a lighter sauce, discard the bacon fat and add 1 Tbsp. olive oil instead.
  • When the bacon is done, remove from the pan and add the sage leaves.  Get them crispy on both sides.  Don't walk away, as this happens pretty quickly.  Set aside the sage leaves.
  • While the pasta and bacon are cooking, chop the shallot, shred the cheese, and separate the eggs.  Measure the pumpkin and ricotta too. 
  • To make the sauce, keep the pan on medium heat.  Add the shallot and red pepper flakes and cook for about 30 seconds, or until fragrant (don't burn shallots!).  Add the pumpkin puree, ricotta cheese, nutmeg, smoked paprika, and reserved pasta water.  Stir and simmer for about 5 minutes to slightly thicken.  
  • Drain your pasta and have it ready to go.  Turn the burner on low heat, add the egg whites, and stir frequently.  Add the pasta and stir to coat.  Add the egg yolks and stir to combine.  
  • Serve immediately and top with crumble bacon, shredded cheese, and crispy sage.


If the eggs curdle a bit, don't worry, it will still be amazing!