"Rich, creamy, and laden with deliciously sharp cheese and salty cured pork, the traditional Roman recipe is easy to make, but people do tend to switch it up from time to time. The guanciale (pork cheek) typically used in Italy may be replaced with bacon or pancetta in other parts of the world, whereas heavy cream - a sin to an Italian - is common in American renditions, much like vegetable-laden versions."
"According to De Laurentiis' website, Giadzy, a little pumpkin puree can transform a classic carbonara into a warming, fall-inspired dish that's perfect for colder weather and pairs well with the recipe's rich and savory components. "It's a super fun twist," says De Laurentiis' in a video shared on Facebook. She goes on, "It's creamy, comforting, and autumnal. What more could you ask for?""
"You can copy De Laurentiis' recipe by simply adding about one cup of canned pumpkin puree and a little fresh nutmeg to any egg and cheese-based carbonara sauce. She adds a bit of chicken broth, too. Then, she blends the pumpkin and egg mixture, before adding it into the pasta. A classic carbonara recipe usually calls for eggs and cheese to be whisked together, rather than blended, but you might not have as much success with this method due to the puree's density."
Carbonara is a rich Roman pasta made with eggs, sharp cheese, and cured pork such as guanciale; guanciale is often substituted with bacon or pancetta outside Italy. American variations frequently use heavy cream or add vegetables. A seasonal variation incorporates about one cup of canned pumpkin puree with fresh nutmeg and a little chicken broth, blended into the egg-and-cheese base to produce a creamy, autumnal sauce. Onions and garlic may be added for sweetness and extra boldness. Traditional technique whisk eggs and cheese rather than blending, but the pumpkin's density can necessitate blending for a smooth result.
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