Pumpkin Spaghetti

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Pumpkin Spaghetti

“This recipe came in my mind by chance. One day I was to prepare classic Carbonara Spaghetti when I realized I didn’t have any eggs. Of course in Carbonara pasta recipe eggs are be considered a key ingredient. I had no eggs in the fridge and at the same time I didn’t feel like to go out.

In these kind of occasions there is nothing better than sharpening the creativity. So, no eggs in the fridge, no problem I found something else: a fresh organic pumpkin delivered by ViTA.

That’s when I decided to mix two different recipe and that is how pumpkin spaghetti recipe came by.”


  • 200 g of pumpkin
  • 200 g of guanciale
  • 150 g of Parmigiano cheese
  • fresh onion
  • 5 tbsp extra virgin olive oil
  • salt and pepper
  • 300 g pasta (serves 3)

To begin, slowly heat the diced guancilae with two tablespoon of extra virgin olive oil over a medium-low heat. Leave the guanciale browning for a few minutes in a medium flare and add salt and pepper.

Slice the onion in small pieces let them browning with three tablespoon of olive. Add pumpkin chopped in small pieces and let them cook until become soft.

Add 1 teasp salt to the boiling water, add 300g spaghetti and when the water comes back to the boil, cook at a constant simmer, until al dente (just cooked).

Smash the pumpkin with a fork, add the Guanciale and parmigiano cheese. When the pasta is ready, lift it from the water and put in the frying pan with the Guanciale . Add the smashed pumpkin, parmigiano and one or two table spoon of pasta water. Leave a few minutes until the parmigiano is melted .


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