Pumpkin not only adds seasonal flair, but also lends itself to a thick cream sauce.

Ingredients

• 1 pinch Salt
• 2 large Eggs
• 1 cup 100% Pure Pumpkin
• 1⁄2 cup Half-and-Half
• 1 dash Freshly Ground Black Pepper
• 8 oz. Penne Rigate Pasta
• 4 slices Slices Naturally Hardwood Smoked Thick Cut Bacon, cooked and crumbled (safe internal temp. 145°F)
• 1⁄4 cup Thinly Sliced Basil

Directions

1. Bring large pot of salted water to a boil.
2. In large bowl, whisk together eggs, pumpkin, half-and-half, parmesan, a pinch of salt and a generous grind of pepper.
3. Cook pasta until al dente, 9–11 minutes. Drain, reserving ¼ cup hot pasta water.
4. Gradually drizzle reserved pasta water into egg mixture, whisking constantly.
5. Transfer cooked pasta to serving bowl, add sauce and stir to coat.
6. Stir in bacon and additional pepper, to taste. Top with additional parmesan and basil.
7. Serve immediately, refrigerating any leftovers.