Cook the pasta in plenty of boiling water following the manufacturer’s instructions.
- 400 g Borges spaghetti
- 100 g bacon
- 300 g pumpkin
- ½ onion
- Salt and pepper
- A splash of Borges extra light olive oil
- 80 g grated Parmesan cheese
Step by step
Brown the diced onion in a pan with extra light olive oil. Add the cubed pumpkin and cook over low heat until softened (at least 15 minutes).
Remove the pumpkin from the heat, add salt and pepper to taste it and blend it in a food processor.
Add the spaghetti to the pan with the pumpkin and cook over low heat until the sauce is creamy, stirring all the while. Continuing to stir, add the Parmesan and salt to taste (be careful, because the Parmesan is already salty).
In a clean skillet, cook the pancetta for a few minutes until browned.
Serve the pumpkin carbonara topped with the bacon. Add a pinch of grated Parmesan on top if you like.