Description
This Pumpkin Cacio e Pepe is a creamy, cozy twist on the classic Italian pasta dish, combining simple ingredients like pumpkin puree, garlic, black pepper, and a blend of parmesan and pecorino cheeses to create a velvety sauce that clings perfectly to your favorite pasta. Ready in just 30 minutes, it’s a comforting fall-inspired meal for two that delivers rich flavor with minimal effort.
Ingredients
Pasta and Water
- 1/2 pound pasta of your choice (preferably campanelle)
- 1 to 2 cups reserved pasta water
Sauce
- 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 the Pasta: Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 2 cups of the pasta cooking water, then drain the pasta.
- Prepare the Sauce Base: While the pasta cooks, heat a large skillet over medium-low heat. Add olive oil and 2 tablespoons of butter. Once the butter has melted, stir in the minced garlic, a pinch of salt, and the freshly cracked black pepper. Toast this mixture for 1 to 2 minutes to release the garlic’s aroma without browning it.
- Add Pumpkin and Simmer: Stir in the pumpkin puree until well combined. Pour in 1 cup of reserved pasta water, add the remaining 2 tablespoons of butter, and sprinkle in the pinch of freshly grated nutmeg. Bring this mixture to a gentle simmer.
- Combine Pasta and Cheese: Add the drained pasta to the skillet. Toss thoroughly to coat the pasta in the sauce. Reduce heat to low and stir in the grated parmesan and pecorino cheeses. Toss continuously until cheeses melt, melding with the sauce to create a creamy, cheesy coating on the pasta. Add more reserved pasta water if needed to adjust the sauce consistency.
- Serve: Plate the pasta immediately and garnish with parmesan shavings and extra freshly cracked black pepper for an added punch.
Notes
- Reserve pasta water carefully, as its starch content is essential for creating a smooth, silky sauce.
- Use freshly cracked black pepper for the best flavor; pre-ground varieties may lack the same aromatic punch.
- If pumpkin puree is too thick, gradually add pasta water to achieve desired sauce consistency.
- Parmigiano-Reggiano works best for parmesan cheese, providing authentic flavor.
- This recipe makes 2 servings; scale ingredients accordingly for more servings.
