Pumpkin and Sage Carbonara

Ingredients

• 250g pumpkin, cubed

• 400g spaghetti
• 1 cup veggie stock
• 1 egg yolk
• 1/2 cup parmesan, grated (& some extra for serving!)
• 2 garlic cloves, finely chopped
• 1/2 onion, finely chopped
• 1/4 cup sage leaves, chopped
• 1 tbsp olive oil
• Salt & pepper

In a baking tray, roast pumpkin with 1 tablespoon of olive oil, salt and pepper for 30 minutes on 200 degrees. When pumpkin is golden and soft, mash until smooth.

Once the pumpkin has cooled, whisk the egg yolk, salt, pepper, veggie stock and parmesan with the pumpkin.

Boil salted water in a pot over high heat and add the spaghetti. Cook until al dente. Once the spaghetti has cooked, drain the water saving 1/4 cup of pasta water.

In a large pan over low heat, add 1 tablespoon of olive oil, onion, garlic and sage. Then add the cooked spaghetti to the pan and the leftover pasta water. Pour the pumpkin mixture into the pan with the spaghetti and toss to coat. Serve spaghetti with more parmesan and cracked pepper.