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Pumpkin Cacio e Pepe

Pumpkin Cacio e Pepe

Pumpkin Cacio e Pepe is a creamy, comforting pasta dish featuring the rich flavors of pumpkin, perfect for autumn.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Dinners
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces bucatini this pasta’s hollow shape captures the creamy sauce beautifully.
For the Sauce
  • 3 tablespoons butter adds a rich, luxurious flavor to the sauce.
  • 2 cloves garlic, minced imparts a wonderful aroma and depth to the dish.
  • 1/2 cup pumpkin purée the star ingredient that provides creaminess and seasonal goodness.
  • 1 teaspoon freshly cracked black pepper enhances the dish with a delightful kick.
  • 1/4 teaspoon ground nutmeg adds an earthy note that complements the pumpkin.
  • 1 1/2 cups reserved pasta water helps create a silky sauce texture.
For the Cheese
  • 1/2 cup grated Parmesan cheese brings a sharp, salty flavor that balances the sweetness of the pumpkin.
  • 1/2 cup grated Pecorino Romano cheese adds creaminess and a distinctive tang that elevates the dish.
For Serving
  • optional extra cheese a little more of your favorite cheese makes for a delightful finishing touch!

Equipment

  • Large pot
  • spatula
  • skillet

Method
 

How to Make Pumpkin Cacio e Pepe
  1. Fill a large pot with salted water and bring it to a boil. Cook the bucatini for about 9-11 minutes, or until it reaches al dente texture. Remember to reserve 1 1/2 cups of pasta water before draining!
  2. In a spacious skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until it becomes fragrant but not browned.
  3. Stir in the pumpkin purée, freshly cracked black pepper, nutmeg, and a dash of salt until everything is well combined. Let this simmer for a minute to let the flavors mingle.
  4. While whisking gently, gradually add the reserved pasta water to the skillet. This will help create a smooth and creamy sauce.
  5. Toss the drained bucatini into the pumpkin sauce, ensuring each strand is well coated.
  6. Stir in the grated Parmesan and Pecorino Romano. Mix until the cheeses are melted, resulting in a luscious, creamy consistency.
  7. If the sauce seems too thick, you can add a splash more of the reserved pasta water. Season with additional salt or pepper to taste before serving.
  8. Plate your Pumpkin Cacio e Pepe, and for a delightful finishing touch, sprinkle extra cheese on top if you wish.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 68gProtein: 20gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

When making Pumpkin Cacio e Pepe, ensure to cook the bucatini until just al dente. Be careful not to overcook the garlic when sautéing as it can turn bitter. For best flavor, use freshly cracked black pepper and freshly grated cheeses.

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