The traditionalist carbonara makers will cringe at this one but this was a damn good experiment in my opinion! My pumpkin of choice is Queensland Blue – less water content and fantastic taste
Ingredients
4-5 cups of pumpkin
2 eggs
3 egg yolks
1 cup parmesan or pecorino cheese
Black pepper
Olive oil
Salt (Rosemary salt works fantastic on the pumpkin!)
300g pasta of choice (short works best)
Method
Pre heat your oven to 180 degrees. Dice the pumpkin into cubes, around 3cm square. Add to a baking tray, drizzle with olive oil and salt, mix and roast until the pumpkin is soft and starting to colour but not completely.
Place a pot of water on the stove to boil for the pasta
Once boiling, add a flat tablespoon to the water and mix in the pasta so it doesn’t stick.
White the pasta is cooking, in your serving bowl add the eggs, cheese, a crack of pepper and mix well. Add half of the roasted pumpkin to a pan with a little olive oil, add the cooked pasta along with half a cup of the pasta water. Cook through, the pumpkin may fall apart slightly – this is fine! Add pasta to cheese mix and stir immediately, adding additional pasta water if required to form a shinny silky sauce. Lastly, add the remainder of the pumpkin and serve
Chanel's Tapas Bar 