Popular
Latest From the Show
How to Make Pumpkin Carbonara with Saffron | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
"My husband, John's, favorite thing in the world is carbonara," says Rach. "If it's his birthday, he's having carbonara. If he's performing in a concert, he's having carbonara. Whatever the occasion, he's having carbonara!" So, for Oprah's Favorite Things episode, Rach decided to make John's favorite dish, but with a seasonal twist. She adds pureed pumpkin, and saffron, to the sauce and tosses the pasta with roasted pumpkin, too. It's the perfect fall dish. And if you like pumpkin as much as John likes carbonara, serve these Pumpkin Dolce Bars by Milk Bar's Christina Tosi for dessert!
Ingredients
- 2 small orange squash or 1 large
- EVOO non-aerosol spray
- Salt and pepper
- Freshly grated nutmeg (about ¼ teaspoon)
- 1 cup chicken bone broth or stock
- A pinch of saffron
- 3 tablespoons EVOO
- About 1/3 pound/6 ounces small dice guanciale, pancetta or meaty bacon
- 1 shallot, finely minced
- 2 large cloves garlic, grated or finely chopped
- Pinch red pepper flakes
- About ¾ cup white wine
- 1 pound pasta: chitarra or bucatini for long, saffron gnocchi sardi (Rach likes malloreddus by Sfoglini) or rigatoni or paccheri for short-cut
- 3 large egg yolks
- 1 ounce/¾ cup each loosely packed finely grated pecorino and Parmigiano-Reggiano cheeses
- Chopped flat-leaf parsley, to serve
Yield
Serves: 4
Preparation
Preheat oven to 425°F.
Heat a large pot of water for pasta.
Seed half the squash, spray and season, then place cut-side down on parchment-lined baking sheet. Peel and small-dice (about ¼ to ½ inch) the remainder, spray and season with salt, pepper and nutmeg, then place on the opposite side of tray. Roast about 30 to 35 minutes or until tender and the small pieces are a little brown at edges. Cool the large pieces of squash and scoop the flesh from the shell and puree until smooth.
Warm chicken bone broth and saffron to bloom at low simmer in small pot or pan.
Heat a large skillet with EVOO, 3 turns of the pan, over medium heat and render the pork until crisp at edges. Add shallots and stir, add garlic and red pepper flakes and stir, then add wine and reduce by half. Add saffron stock and pumpkin puree and combine. Cover to keep warm and remove from heat.
Salt boiling water and cook pasta 1 to 2 minutes less than directions. Whisk 1 cup of starchy, salty water into egg yolks to temper them, then whisk in cheeses and add to pumpkin.
Remove pasta from water or strain and combine with sauce and the egg and cheese mixture. Serve immediately with a little chopped flat-leaf parsley.