Description
Pumpkin Cacio e Pepe is a cozy autumn twist on the Roman classic, blending creamy pumpkin purée with parmesan, pecorino, butter, nutmeg, and black pepper for a silky, cheesy pasta dish. Ready in under 30 minutes, this comforting recipe is perfect for weeknights or fall gatherings.
Ingredients
½ pound pasta of your choice (campanelle, spaghetti, or rigatoni)
1 to 2 cups reserved pasta water
1 teaspoon olive oil
4 tablespoons unsalted butter
3 cloves garlic, finely minced or pressed
1 teaspoon freshly cracked black pepper, plus extra for topping
⅔ cup pumpkin purée
Pinch of freshly grated nutmeg
1 cup finely grated parmesan cheese
¼ cup finely grated pecorino cheese
Parmesan shavings, for topping
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 2 cups pasta water before draining.
- In a skillet over medium-low heat, add olive oil and 2 tablespoons butter.
- Once butter melts, stir in garlic, salt, and black pepper. Cook 1–2 minutes until fragrant.
- Add pumpkin purée and stir. Pour in 1 cup pasta water, then add remaining butter and nutmeg. Simmer gently.
- Add cooked pasta and toss to coat. Reduce heat to low, stir in parmesan and pecorino until melted. Add more pasta water if sauce is too thick.
- Serve immediately, topped with parmesan shavings and extra black pepper.
Notes
- Use butternut squash purée instead of pumpkin for a sweeter flavor.
- Add crispy pancetta or bacon for a smoky variation.
- Stir in spinach or kale for extra greens.
- Add red pepper flakes for a spicy kick.
- Use all pecorino for a sharper, more traditional taste.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/3 recipe)
- Calories: 460
- Sugar: 3g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
