Pumpkin Carbonara with Paccheri

  • Yield

The combination of squash and pasta automatically lends this dish the title of "Ultimate Comfort Food."

Pumpkin Carbonara
Photography by Lucy Schaeffer


1 large onion, thinly sliced
Olive oil
2 cups diced, seeded, and peeled kabocha or butternut squash
Salt and freshly ground black pepper
2 large egg yolks
Pecorino, or other aged cheese
1 pound paccheri, or any other shirt, thick pasta


  1. In a large sauté pan over medium heat, warm 2 tablespoons olive oil and cook  onions until they are very soft, about 8 minutes. Raise the heat to high and continue cooking until onions are golden and caramelized, about 4 more minutes. Remove onions from pan and set aside.
  2. In the same pan, add another 1-2 tablespoons oil and fry the squash until tender and golden at the edges, about 8 minutes. Return onions to pan, season with salt and pepper, and keep warm.
  3. In a large serving bowl, beat egg yolks with pepper and 2 heaping tablespoons grated cheese.
  4. Boil the pasta in salted water until al dente, drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated or shaved cheese.

—Reprinted with permission from Pasta Modern: New and Inspired Recipes from Italy. Copyright 2013, Stewart, Tabori & Chang.



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