かぼちゃのクリーミーカサレッチェカルボナーラ

かぼちゃのクリーミーカサレッチェカルボナーラ

The most underrated pasta shape is casarecce. 
The folds soak up every drop of that creamy pumpkin carbonara sauce. The pumpkin is 
roasted to get nice and sweet. Then just boil the Cucina Matese Casarecce Pasta. 
And make sure you save some of that pasta water. Then it’s as easy as blitzing the pumpkin 
with egg yolks, cream, and that reserved pasta water and blending till smooth. And that’s 
your sauce done. It’s sweet, it’s salty, and it pairs perfectly with crispy bacon. Toss the 
pasta in with the bacon. Add the sauce, parmesan, and some more pasta water. For the recipe, Google 
‘taste creamy pumpkin casarecce carbonara’.

We’ve combined roast pumpkin with the classic carbonara flavours we all know and love – think eggs, bacon and parmesan – for an easy twist on the classic (hello hidden veg). Get the recipe here: https://www.taste.com.au/recipes/creamy-pumpkin-casarecce-carbonara-recipe/2qzdpgn3

Brought to you by @coles

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