Pistachio Pumpkin Carbonara with Crispy Sage

Pasta season is officially here, and this year’s biggest viral twist combines three flavors you wouldn’t expect: pumpkin, pistachio, and hot honey. The result? A silky, savory carbonara that feels luxurious yet cozy, with pops of crunch and spice that make it anything but ordinary.

This dish has been blowing up on TikTok for its stunning colors and layers of flavor. It’s familiar enough to be comforting, but surprising enough to impress at a dinner party or weeknight meal.

Makes 4 servings — perfect for family dinner or 2 nights of leftovers.

Pistachio Pumpkin Carbonara with Crispy Sage & Hot Honey

A creamy carbonara upgraded with pumpkin purée, toasted pistachios, and a drizzle of hot honey, topped with crispy sage for a fall-ready pasta that’s both cozy and gourmet.

Ingredients

• 12 oz fettuccine or tagliatelle
• 4 slices pancetta, diced
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/2 cup pumpkin purée
• 1 cup heavy cream (or oat cream for lighter/dairy-free)
• 1/2 cup grated Parmesan
• 1/4 cup grated Pecorino Romano
• 3/4 cup shelled pistachios, toasted and finely chopped
• Salt & freshly ground black pepper
• Fresh sage leaves
• Hot honey, for drizzling (I used Mike’s Hot Honey)
• Optional: lemon zest for brightness

Instructions

1. Bring salted water to boil and cook pasta until al dente. Reserve 1/2 cup cooking water before draining.
2. In a skillet, cook pancetta over medium heat until crisp. Remove pancetta, leaving rendered fat in the pan.
3. Add shallot and garlic to the skillet. Sauté until softened.
4. Stir in pumpkin purée and cook 1–2 minutes to deepen flavor.
5. Pour in cream, then whisk in Parmesan and Pecorino until smooth and silky.
6. Mix in chopped pistachios, season generously with black pepper, and adjust salt to taste.
7. Add drained pasta to the sauce, tossing to coat. Use reserved pasta water to loosen if needed.
8. Return pancetta to the skillet and toss to combine.
9. Plate, then top with crispy sage leaves, extra pistachios, hot honey drizzle, and lemon zest if desired.

Notes & Tips

• Vegetarian option: skip pancetta and use smoked paprika for depth.
• Lighten it up: swap cream for half & half or a plant-based cream.
• Hot honey balance: drizzle lightly at first — you can always add more.
• For maximum crunch: toast pistachios briefly in a dry skillet before chopping.
• Hot honey brands: I recommend Mike’s Hot Honey for balanced sweet heat.