Tagliatelle with pumpkin carbonara

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 819 Kcal, 35g Protein, 105g Carbohydrates, 30g Fat


  • Tagliatelle
  • 500 g pasta (e.g. tagliatelle)
  • salted water, boiling
  • Squash
  • 150 g bacon strips, cut into thin strips
  • 600 g squash (e.g. butternut), cut into thin strips
  • Carbonara
  • 4 eggs, beaten
  • 100 g Pecorino, finely grated, approx. 10 g finely shaved
  • 0.25 tsp salt
  • a little pepper

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  • Tagliatelle

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

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

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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