Tagliatelle with pumpkin carbonara

Tagliatelle with pumpkin carbonara

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 819 kcal
, Fat: 30 g
, Carbohydrate: 105 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500g pasta (e.g. tagliatelle)
salted water, boiling


600g squash (e.g. butternut), cut into thin strips
150g bacon strips, cut into thin strips


4 eggs, beaten
100g Pecorino, finely grated, approx. 10 g finely shaved
¼tsp salt
a little pepper
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How it's done


Cook the tagliatelle in salted water until al dente, drain and reserve approx. 100 ml of the cooking water.


Stir fry the squash and bacon in a non-stick frying pan for approx. 10 mins.


Mix the eggs and cheese in a bowl, season. Add the tagliatelle, boiled water and squash with the bacon and mix. Scatter over the pecorino shavings.

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