Spätzle with pumpkin carbonara
Ingredients
- 180 g of Spätzel (you can use another type of pasta).
- 3 eggs.
- Half glass of milk.
- 80 g of grated Parmesan.
- 100 g of bacon.
- 180 g of pumpkin.
- Salt and pepper.
Let's cook
- Cut the pumpkin into cubes and roast it. It can be cooked both in a pan and in the oven or air fryer. A trick to go faster is previously to cook about 5 minutes to the microwave and then roast it 10 minutes in the Airfryer.
- For the pumpkin carbonara sauce, beat the eggs together with the grated parmesan, the milk and half amount of roasted pumpkin. Beat with the help of a blender until you have a sauce with the pumpkin well crushed.
- In a pan cook the bacon cut to small pieces until it is very crispy.
- In a pot cook the Spätzel in plenty of water and salt for about 10 minutes. The Spätzel are a fresh paste typical of southern Germany cuisine. They can be replaced by any other type of pasta.
- Once the Spätzel have been cooked, drain well and return to the pot, already with the fire off. Add the pumpkin carbonara sauce. Also add the rest of the reserved pumpkin and the bacon.
- Stir well for about 2-3 minutes so that, with the residual heat, the sauce begins to thicken a little. Serve with a good amount of freshly ground black pepper.
