A fall twist on classic carbonara, this pumpkin carbonara uses Banza spaghetti for added fiber and protein. The pumpkin makes the sauce extra creamy and adds depth to the flavor.
In a small mixing bowl, mix together the Parmesan cheese, pumpkin, eggs, and black pepper. Set aside. Pan fry the bacon until crispy. Remove the bacon pieces, place in a bowl and set aside. Transfer the bacon fat to the parmesan pumpkin mixture and mix. Bring a large pot of water to a boil over medium-high heat. Cook the package of @eatbanza spaghetti, following the directions on the package. Reserve 1/2 cup of pasta water. Drain the pasta and transfer it to the pan you cooked the bacon in. Pour in the pumpkin mixture and pasta water and stir until a creamy sauce forms. Serve topped with the crispy bacon, more parm, and chopped parsley!
