Carbonara di zucca is a contemporary reinterpretation of the classic Roman carbonara that incorporates roasted pumpkin to provide natural sweetness and extra creaminess without altering the fundamental technique. It was born in the creative restaurants of Rome in the early 2010s as part of the carbonara stagionale movement.It maintains the soul of the original recipe, the guanciale and the yolk emulsion, but adds an autumnal dimension that makes it irresistible.
Italian
Mezze Maniche alla Carbonara di Zucca
Mezze Maniche alla Carbonara di Zucca from Italy: traditional recipe step by step, with chef tips and clear timings.
- Italy
- MAIN COURSES
- High protein
- medium
- lactosa
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 570 kcal
- Protein 26 g
- Fiber 4 g
- Carbohydrates 56 g
- Fat 26 g
- Sodium 720 mg
Story behind the dish
Preparation
Mezze Maniche alla Carbonara di Zucca is a preparation from Italy with medium difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Ten listo: 400 g de mezze maniche.
- Have ready: 400 g butternut squash, cubed.
- Have ready: 150 g of guanciale in strips.
- Have ready: 4 egg yolks.
- Have ready: 80 g of grated pecorino Romano.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Roast the pumpkin in cubes at 200 degrees with olive oil and walnut…
Roast the cubed pumpkin at 200 degrees with olive oil and nutmeg for 20 minutes until tender and caramelized.
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Puree half of the roasted pumpkin until you obtain a smooth puree.
Puree half of the roasted pumpkin until smooth, reserve the other half in cubes.
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Brown the guanciale in strips in a frying pan without oil until…
Brown the guanciale in strips in a frying pan without oil until crispy, set aside on paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Beat the yolks with the grated cheeses
Beat the yolks with the grated cheese, generous pepper and pumpkin puree until combined.
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Cocer las mezze maniche al dente
Cook the maniche mezze al dente, drain, reserving the cooking water.
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Mix the pasta with the yolk and pumpkin cream off the heat
Mix the pasta with the yolk and pumpkin cream off the heat, add cooking water to emulsify, top with guanciale and pumpkin cubes.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version without guanciale with smoked shiitake chips.
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