Description
This Pumpkin Cacio e Pepe recipe offers a creamy, comforting twist on the classic Italian pasta dish by incorporating pumpkin puree for a subtle sweetness and rich texture. Combining the warm flavors of black pepper, nutmeg, and a blend of parmesan and pecorino cheeses, this easy-to-make dish is perfect for fall or year-round cozy meals.
Ingredients
Scale
Pasta and Sauce
- 1/2 pound pasta of your choice (campanelle recommended)
- 1 to 2 cups reserved pasta water
- 1 teaspoon olive oil
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, finely minced or pressed
- 1 teaspoon freshly cracked black pepper, plus extra for topping
- 2/3 cup pumpkin puree
- Pinch of freshly grated nutmeg
- 1 cup finely grated parmesan cheese
- 1/4 cup finely grated pecorino cheese
- Parmesan shavings for topping
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 2 cups of the pasta cooking water before draining the pasta.
- Prepare Sauce Base: While the pasta cooks, heat a large skillet over medium-low heat. Add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the finely minced garlic along with a pinch of salt and all of the freshly cracked black pepper. Toast these aromatics gently for 1 to 2 minutes, stirring continuously to prevent burning.
- Add Pumpkin and Liquids: Stir in the pumpkin puree until fully combined with the garlic and butter mixture. Then, gradually add 1 cup of the reserved pasta water, stirring to combine. Add the remaining 2 tablespoons of butter and a pinch of freshly grated nutmeg. Bring the mixture to a gentle simmer.
- Toss Pasta with Sauce: Add the cooked pasta directly into the skillet with the pumpkin sauce. Toss well to coat the pasta evenly. Reduce heat to low and gradually stir in the finely grated parmesan and pecorino cheeses. Continue tossing until the cheeses melt and form a creamy sauce with the pasta water.
- Adjust Consistency and Serve: If the sauce is too thick, add more reserved pasta water a little at a time to reach the desired consistency. Serve immediately topped with parmesan shavings and a fresh crack of black pepper for added flavor and presentation.
Notes
- Reserve adequate pasta water to help create a creamy sauce.
- Use freshly cracked black pepper for the best aromatic kick.
- Pumpkin puree can be canned or homemade; make sure it is unsweetened and pure pumpkin.
- Adjust amount of reserved pasta water to control sauce thickness.
- This recipe works well with various pasta shapes; campanelle or bucatini work nicely.
- For a vegetarian option, omit the butter and use olive oil and plant-based cheese alternatives if desired.
Nutrition
- Serving Size: 1/2 of the recipe (approx. 1.5 cups cooked pasta)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
