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Secondly, add the chopped shallots to the pan and also stir fry until they are soft and golden brown. When the shallots are almost done, add the minced garlic and cook them together.
Then, take out about half a cup of pine nuts and prepare them on a baking pan. Preheat your oven to 350 degrees Fahrenheit and bake the nuts for just five minutes.
You can start boiling the pasta at the same time. Efficiency is the key. Here’s a small tip from Samantha: remember to take out half a cup of pasta water. It will come to use very soon.
Let’s go back to the shallots and garlic. After they are done cooking/ softening, you can put the bacon back into the pan and add the pasta in!
There’s no pasta dish with the paste. So let’s see how Samantha prepares the essential part of this dish.
First, you prepare four egg yolks and scramble them. After that’s done, add half a cup of the pumpkin puree. Then, slowly put in the pasta water you just took out before to slightly thicken the paste since there is starch in the water washing off from the pasta.
Last but not least, throw a handful of parmesan cheese in and then dump the paste on your cooked pasta. Now we have the main stuff done, let’s get ready with the final touch to complete this super cozy dish.
To do that, brown half a stick of the butter in another pan (you can also do it in the same pan after removing everything), turn OFF the heat, and fry the sage for two minutes.
We have officially got everything we needed. You can now plate the pasta (you know, with that tornado shape that everyone’s doing), put on some sage, throw a pinch of the baked pine nuts, and finish the dish with a few drops of some melted sage butter.
Time to serve our cozy fall dinner with the pumpkin carbonara pasta!
You can watch Samantha’s original video on TikTok here.
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