Pumpkin Carbonara

Heat a large pot of water over high heat. Add Diamond Crystal® Kosher Salt Flakes (2 Tbsp) and bring to a boil. Stir in Spaghetti (1 lb) and cook until al dente, or about 8-9 minutes. Reserve 1 cup of pasta water. Drain remaining water and set pasta aside.

Meanwhile, whisk together Pumpkin Purée (1 can), Galbani Parmesan Cheese (1/2 cup), Farmhouse Eggs® Large Brown Eggs (3) yolks and Freshly Ground Black Pepper (1/4 tsp) in medium bowl. Set aside.

Cook Diced Pancetta (1 cup) in large skillet over medium heat until crispy, about 4-5 minutes. Transfer to paper-towel-lined plate to drain. Remove pan from heat. Add reserved pasta water and pumpkin mixture and mix until smooth.

Add pasta, tossing to coat. Top with pancetta, additional Parmesan and Fresh Parsley (as needed). Enjoy!