Pumpkin Fettuccine Carbonara

Name: Pumpkin Fettuccine Carbonara
Ingredients: For the pumpkin:; 2 cups of pumpkin palmito; 100g of crispy bacon; For the carbonara sauce:; 10 well-beaten eggs; 160g of grated Parmesan cheese; 200ml of heavy cream; 80ml of rendered bacon fat; Salt and black pepper; 10g of truffle butter; 5g of finely chopped chili flakes

1
For the pumpkin:
2
2 cups of pumpkin palmito
3
100g of crispy bacon
4
For the carbonara sauce:
5
10 well-beaten eggs
6
160g of grated Parmesan cheese
7
200ml of heavy cream
8
80ml of rendered bacon fat
9
Salt and black pepper
10
10g of truffle butter
11
5g of finely chopped chili flakes

Ingredients

1
For the pumpkin:
2
2 cups of pumpkin palmito
3
100g of crispy bacon
4
For the carbonara sauce:
5
10 well-beaten eggs
6
160g of grated Parmesan cheese
7
200ml of heavy cream
8
80ml of rendered bacon fat
9
Salt and black pepper
10
10g of truffle butter
11
5g of finely chopped chili flakes

Directions

1
Cooking method:
2
Cut the pumpkin palmito into longitudinal strips using a mandoline with the coarse plate setting
3
Cube the bacon and fry it until crispy
4
Drain on paper towels and reserve the rendered fat
5
In a bowl, whisk together the eggs, Parmesan cheese, and 80ml of the reserved bacon fat
6
Finally, add the heavy cream
7
Cook the pumpkin fettuccine in boiling salted water for approximately two minutes
8
Melt the truffle butter and mix with the finely chopped chili flakes
9
Finishing touches:
10
Pour the cooked fettuccine into a hot skillet, add the carbonara sauce, and season with salt
11
Make circular motions to allow the sauce to coat the pasta evenly
12
Serve immediately, garnishing with crispy bacon bits and black pepper.