Pumpkin Carbonara with Sage

Pumpkin Carbonara with Sage


Serves: 4


2 tablespoons Lara Ariss Extra Virgin Olive Oil

125g pancetta or tukey bacon, chopped

1 tablespoon finely chopped fresh sage

750ml Adonis Valley pumpkin puree

1 small onion, finely chopped

2 cloves garlic finely chopped

Salt and Biopret black pepper

12 oz. Probios whole wheat spaghetti

¼ cup finely grated Pecorino, plus shaved for serving


Heat oil in a large skillet over medium-high heat. Add pancetta or turkey bacon,
reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes.
Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a
small bowl; set aside.

Add onion, and garlic to skillet; season with salt and pepper and cook, stirring
occasionally, until onion is translucent, 8–10 minutes. Add pumpkin puree, bring
to a boil, reduce heat, and simmer until the mixture is slightly thickened. Season
with salt and pepper. 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al
dente. Drain, reserving 1 cup pasta cooking liquid.

Combine pasta, squash purée, and ¼ cup pasta cooking liquid in skillet and cook
over medium heat, tossing and adding more pasta cooking liquid as needed, until
sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and

Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more


Sally Jane is an American chef, food writer living in Beirut and a contributor with Mint Basil Market! After attending the French Culinary Institute in New York City she gained experience in some of the US’s most interesting restaurants before moving to London and working as a private chef. It was working privately that her interest in healthy food took hold as her clients were always in search of healthy but delicious and creative food. Since then she’s worked in Paris, a sailboat in the Mediterranean, Amman, and now Beirut where she’s teaching cooking classes, working on a book, and catering.  






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