Much like the two lads that went into the Murder House in Season One of American Horror Story you're gonna regret it, buying so many pumpkins this October, that is. Banish those fears of regret and buyers remorse by making this Pumpkin & Bacon Carbonara from Jack Monroe's Cooking on a Bootstrap.
- 4 Cloves Garlic Minced
- 20g Butter
- 100 g Pancetta Or Bacon Lardons
- 100 ml White Wine Any dry white wine
- 160 g Spaghetti
- 4 Egg Yolks
- 100 g Pumpkin Purée From a tin or make your own.
- 100 ml Double Cream
- 50 g Parmesan
- 100 g Spinach
Add your butter to a frying pan on a low heat, followed by your garlic, heat until softened. Add your pancetta/bacon. Cook for around ten minutes until your pancetta/bacon is crisp.
Bring a pan of water to the boil and cook your spaghetti according to the instructions on the pack.
Pour your wine over your pancetta and garlic mixture, turning your heat up to medium-high. In a bowl, beat together your egg yolks, pumpkin purée, and cream until well combined. Ladle or spoon in some of your water from your boiling pasta to your egg, pumpkin and cream mixture and mix well. Remove your garlic-bacon mixture from the heat and slowly add to your sauce constantly stirring to stop it from splitting. Return your pan to a low heat and cook until your sauce thickens slightly.
To serve, toss the cooked spaghetti into your now creamy sauce and add in a handful or two of spinach. Then grate over your parmesan and a good helping of fresh black pepper.