Pasta Carbonara with Pumpkin and Zucchini

For the Pasta Carbonara, place the pasta of your choice in boiling, salted water and cook as directed on the package.

Wash the pumpkin and zucchini, peel if necessary (depending on the type of pumpkin) and cut into small pieces or coarsely grate. In a large skillet, heat the olive oil and fry the bacon until crispy. Then add the pieces of pumpkin and zucchini and fry them as well. Season with thyme and pepper and mix well. Continue to sauté until the vegetables are soft.In the meantime, mix the egg yolks well with the whipping cream and Parmesan.Strain the finished pasta, reserving a few tablespoons of pasta water.

Remove the pan with the vegetables and bacon from the heat, add the pasta and let everything cool a little.

Finally, quickly empty the egg-whipped cream-parmesan mixture over the noodles, then immediately add the saved pasta water and gently stir everything in.

If you add the egg mixture too slowly or on top of the still too hot pasta, the mixture will set and you will get more of an egg dish than a typical carbonara. The extra pasta water is what makes the Sauce Carbonara so nice and creamy. Before serving, sprinkle the pasta carbonara with some parmesan cheese and fresh herbs.

Here we have prepared a video for you that tells you how to cook spaghetti properly.

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