Miso Pumpkin Carbonara

How to make Miso Pumpkin Carbonara

Prep Time: 15 minutes        |        Cook Time: 30 minutes        |        Servings: 4

Ingredients

• 200g kent pumpkin, peeled and diced
• 2 tbsp The Olive Tree extra virgin olive oil
• 2 tsp Hikari white miso paste
• 60g Westacre Dairy parmesan cheese block, plus extra to serve
• 1 Lodge Farms free range egg
• 2 Lodge Farms free range egg yolks
• 300g Remano spaghetti
• 150g Berg streaky bacon, chopped

Method

1. Preheat oven to 180°C. Place the pumpkin onto a tray and drizzle with 1 tbsp olive oil. Roast for 20 minutes or until soft and lightly caramelised. Set aside to cool slightly, then blend or mash with the miso paste until smooth.
2. Finely grate the parmesan and place into a bowl with the whole egg and yolks. Season with black pepper and whisk to combine.
3. Place a large saucepan of salted water over a high heat and bring to the boil. Add the spaghetti and cook for 8 minutes or until al dente.
4. Meanwhile, place a large frying pan over a medium heat and add the remaining olive oil. Add the bacon and cook for 4-5 minutes or until golden and crispy. Stir in the pumpkin to heat it through then remove from the heat.
5. Remove pasta with tongs and add it to the pan, reserving a cup of pasta water.
6. Quickly stir in the eggy mixture, tossing until creamy and well coated. Add pasta water as needed to loosen. Serve immediately with extra parmesan and cracked black pepper.

Option: You can substitute spaghetti with other pasta shapes, such as bow ties or penne.