Grammy's Kitchen · Carbonara · Pumpkin Bacon Carbonara
One of 156 carbonara recipes we measured
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 1 cooks on www.thepioneerwoman.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 425 g | 1 can (15 Oz. Size) Pumpkin Puree |
| 100 g | 2 Eggs, Room Temperature |
| 150 g | 3 Egg Yolks, Room Temperature |
| 100 g | 1 c. Grated Parmesan, Divided |
| 85 g | 3/4 c. Grated Pecorino Romano |
| 3 g | 3/4 tsp. Kosher Salt |
| 1 g | 1/2 tsp. Freshly Cracked Pepper |
| 6 slices To 8 Slices Thick-cut Bacon, Cut Into Pieces | |
| 454 g | 1 lb. Spaghetti |
| Italian Parsley, For Garnish (optional) |
Method: 0 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>Very delicious dish and nicely different from the norm. Next time when I'm making this most wonderful creation, I will only use 8 oz of spaghetti to make for a more saucy dish. I might even dabble with adding a little more pumpkin to boost the pumpkin flavo” — a cook, 5★