Pumpkin Sage Alfredo Carrot Pasta with Crispy Pancetta
Try this Pumpkin Sage Alfredo Carrot Pasta with Crispy Pancetta recipe.
Try this Pumpkin Sage Alfredo Carrot Pasta with Crispy Pancetta recipe.
- 1/2 teaspoon ground nutmeg
- salt and pepper to taste
- 1 pinch red pepper flakes
- 1 tablespoon chopped parsley to garnish
- 3-4 large carrots peeled blade d, noodles trimmed
- 4 oz pancetta diced
- 2 sage leaves
- 1 tablespoon minced shallots
- 2 small garlic cloves minced
- 1 15 oz can pumpkin puree
- 1 15 oz can full-fat coconut milk refrigerated overnight
- Carbohydrate 1.39981700845582 g
- Cholesterol 19.277675708 mg
- Fat 12.913944277148 g
- Fiber 0.167918084352399 g
- Protein 3.51252175664973 g
- Saturated Fat 4.32805227700564 g
- Serving Size 1 1 Serving (34g)
- Sodium 255.757700499699 mg
- Sugar 1.23189892410342 g
- Trans Fat 1.436427070606 g
- Calories 136 calories
Step-by-step
- Bring a medium pot of lightly salted water to a boil. Once boiling, add in the carrot noodles and let cook 2-3 minutes or until al dente. Drain noodles into a colander and set aside.
- Place a large skillet over medium heat and add in the ham. Let cook for 5-7 minutes or until ham is cooked and starts to turn crispy. Remove with a slotted spoon and set aside.
- Immediately place in the sage, shallots, garlic and red pepper flakes and stir frequently, careful not to burn the garlic. If needed, let the skillet cool first. Cook for 30 seconds or until fragrant and then add in the pumpkin and season with salt and pepper. Let cook for 2-3 minutes or until warmed through and then add in the coconut cream from the coconut milk can (the solids only off the top) and nutmeg. Stir to combine and cook for 5 minutes more to absorb the flavors.
- Divide the carrot pasta into bowls and top with pumpkin sauce and ham. Garnish with parsley.
Operating under a strict thirty-minute window requires precision, particularly when substituting vegetable ribbons for traditional wheat pasta. Carrot ribbons release high amounts of water upon boiling, meaning failure to drain them thoroughly in a colander results in a watery sauce that refuses to cling. This dish hinges entirely on separating the solid cream from the liquid in a refrigerated can of full-fat coconut milk. Skim only the hardened top layer, because adding the watery coconut liquid ruins the thick consistency required for a proper alfredo mimic. Render the diced pancetta over medium heat until the fat renders completely and the edges turn deeply crisp, which takes roughly five to seven minutes. Remove the meat with a slotted spoon to preserve the rendered fat in the skillet, then use that exact fat to bloom the minced shallots, garlic, and sage leaves for precisely thirty seconds. Watch the garlic constantly during this phase because minced cloves burn within seconds on moderate heat, imparting a bitter flavor profile to the entire pumpkin puree base. Simmer the pumpkin and coconut cream mixture for five minutes to meld the ground nutmeg and red pepper flakes before combining it with the cooked carrot noodles. Judge the doneness of the carrot noodles by texture alone, testing a single strand for a tender-crisp bite at the two or three-minute mark rather than relying on timing alone.
