Get ready to fall in love with a cozy twist on a classic Italian favorite with this Pumpkin Cacio e Pepe Recipe. Velvety pumpkin puree blends with peppery cheese and a hint of nutmeg to create a stunningly simple yet irresistibly rich pasta dish that’s perfect for autumn evenings or whenever you crave warmth and comfort.
Why You’ll Love This Recipe
- Seasonal Delight: Pumpkin adds a creamy, naturally sweet flavor that gives traditional cacio e pepe a beautiful autumnal flair.
- Simple Ingredients: Made with pantry staples and easy-to-find ingredients, yet bursting with gourmet taste.
- Comfort Food Magic: Butter, cheese, and perfectly cracked pepper create a luscious, silky sauce that hugs every noodle.
- Quick & Satisfying: Ready in about 30 minutes, it’s perfect for weeknights or casual dinner parties.
Ingredients You’ll Need
Preparing this Pumpkin Cacio e Pepe Recipe is a breeze thanks to the thoughtfully chosen ingredients. Each component plays an essential role — from the nutty pecorino cheese creating depth, to the cracked black pepper adding a fiery kick, and the delicate pumpkin puree lending a silky texture and gorgeous color.
- Pasta (1/2 pound): Choose a shape like campanelle or any pasta that captures sauce well.
- Olive oil & unsalted butter: For a luscious, rich base that balances the flavors.
- Garlic (3 cloves): Provides a fragrant, savory note.
- Freshly cracked black pepper (1 teaspoon + extra): The star spice that gives this dish its classic heat.
- Pumpkin puree (2/3 cup): Adds creaminess with a subtle sweetness and earthy charm.
- Pinch of freshly grated nutmeg: Amplifies warmth and depth.
- Parmesan and pecorino cheeses (1 cup + 1/4 cup): These cheeses melt beautifully into a silky, tangy sauce.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
This Pumpkin Cacio e Pepe Recipe is incredibly flexible and welcoming to your creativity. Whether you need it gluten-free, want to amp up the flavor, or just love experimenting with textures, it’s so effortless to adapt to your preferences or what’s on hand in your kitchen.
- Vegan Adaptation: Substitute the butter with vegan margarine and use nutritional yeast instead of parmesan and pecorino.
- Spicy Kick: Add a pinch of red pepper flakes when toasting garlic to dial up the heat.
- Herbal Twist: Mix in fresh sage or rosemary with the butter for an aromatic upgrade.
- Different Pumpkin Forms: Use roasted pumpkin cubes instead of puree for texture and a caramelized flavor.
How to Make Pumpkin Cacio e Pepe Recipe
Step 1: Cook the Pasta Perfectly
Bring a large pot of salted water to a rolling boil and cook your pasta according to the package instructions — al dente is what you want here! Before draining, be sure to reserve about 2 cups of that starchy pasta water; it’s liquid gold for creating the silky sauce later on.
Step 2: Build the Flavor Base
While the pasta cooks, warm olive oil and half of your butter in a large skillet over medium-low heat. Add minced garlic along with a good pinch of salt and the freshly cracked black pepper, cooking just until fragrant—about 1 to 2 minutes. Then stir in the pumpkin puree, letting its natural sweetness mingle with the buttery garlic essence.
Step 3: Create the Creamy Sauce
Pour in one cup of the reserved pasta water, then add the remaining butter and a pinch of freshly grated nutmeg. Bring this luscious mixture to a gentle simmer, allowing the flavors to meld beautifully. This warm base is where the magic of your Pumpkin Cacio e Pepe Recipe truly begins!
Step 4: Combine Pasta and Cheese
Add the cooked pasta directly into the sauce and toss everything together over low heat. Sprinkle in the parmesan and pecorino cheeses gradually, stirring until the cheese melts and the sauce thickens. Don’t hesitate to add more reserved pasta water if the sauce feels too thick — it should beautifully coat each noodle without clumping.
Step 5: Serve and Garnish
Plate the pasta immediately for the best texture and flavor. Top with extra parmesan shavings and a fresh crack of black pepper for that irresistible finishing touch. Serve warm and prepare to wow anyone lucky enough to dig in!
Pro Tips for Making Pumpkin Cacio e Pepe Recipe
- Use Freshly Grated Cheese: Freshly grating your parmesan and pecorino makes all the difference—pre-grated cheese won’t melt as smoothly.
- Reserve Pasta Water Generously: Don’t skimp on saving that starchy water; it helps emulsify the sauce perfectly without adding heaviness.
- Toast Pepper Gently: Toasting cracked black pepper with garlic enhances its aroma and adds a little smoky depth to every bite.
- Don’t Overcook the Pasta: Finish cooking the pasta in the sauce to marry flavors and avoid mushy noodles.
How to Serve Pumpkin Cacio e Pepe Recipe
Garnishes
Keep garnishes simple but effective: extra parmesan shavings for that creamy finish and a final crack of fresh black pepper adds the perfect bite. A sprinkle of toasted pumpkin seeds or a drizzle of high-quality olive oil can also elevate the presentation and add texture.
Side Dishes
Since this dish is rich and hearty, light side dishes work best. A crisp green salad with a lemon vinaigrette, or simple roasted seasonal vegetables like Brussels sprouts or asparagus, will balance out the creamy pasta beautifully.
Creative Ways to Present
For a special touch, serve the pasta in shallow bowls with a sprinkle of microgreens or fresh herbs right on top. You can also swirl the sauce and pasta in a large serving platter and finish with whole peppercorns for a rustic, inviting vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Cacio e Pepe Recipe in an airtight container in the refrigerator. It’s best enjoyed within 2 days to maintain the creamy texture and fresh peppery flavor.
Freezing
While freezing is possible, the texture of the pumpkin and cheese sauce might slightly change after thawing. If you do freeze, separate into portions and thaw overnight in the fridge before reheating gently on the stove with a splash of water or broth.
Reheating
Reheat on low heat while stirring frequently. Add a bit of reserved pasta water or a splash of milk to loosen the sauce if it thickens too much—this keeps it creamy and delicious.
FAQs
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Can I use canned pumpkin for this Pumpkin Cacio e Pepe Recipe?
Absolutely! Make sure to use pure pumpkin puree without added spices or sweeteners. It provides the creamy texture and flavor you want for this dish.
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What type of pasta works best for this recipe?
Pasta shapes that hold sauce well, such as campanelle, orecchiette, or rigatoni, are ideal. However, feel free to use your favorite shape—it all comes down to personal preference!
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Is it necessary to use both parmesan and pecorino cheeses?
Using both creates a lovely balance of savory and sharp flavors, but you can use just parmesan if pecorino isn’t available. The sauce will still be delicious!
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Can I make this dish vegan?
Yes! Substitute butter with a vegan alternative and swap the cheeses out for nutritional yeast or vegan cheese to create a similar cheesy, peppery flavor.
Final Thoughts
There’s something truly special about this Pumpkin Cacio e Pepe Recipe—it’s comfort food elevated into a little celebration of flavor. Whether you’re feeding family, impressing friends, or simply treating yourself, this dish is sure to become a beloved staple in your kitchen. So grab that pasta, pumpkin puree, and cheese, and get ready for a bowlful of pure happiness!
PrintPumpkin Cacio e Pepe Recipe
This Pumpkin Cacio e Pepe is a creamy and comforting twist on the classic Italian pasta, combining the rich flavors of pumpkin puree, sharp parmesan, and pecorino cheeses with a peppery garlic butter sauce. Perfect for fall or any time you crave a cozy, flavorful one-pan pasta dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 1/2 pound pasta of your choice (campanelle recommended)
- 1 to 2 cups reserved pasta water
Sauce
- 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
- 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 pot of salted water to a boil and cook the pasta according to package instructions. Reserve 2 cups of the pasta cooking water before draining.
- Prepare Sauce Base: While pasta cooks, heat a large skillet over medium-low heat. Add olive oil and 2 tablespoons butter. Once butter melts, stir in minced garlic with a pinch of salt and 1 teaspoon freshly cracked black pepper. Toast for 1-2 minutes until fragrant.
- Add Pumpkin Puree: Stir in the pumpkin puree until fully combined with the garlic butter mixture.
- Simmer Sauce: Add 1 cup of the reserved pasta water to the skillet. Stir in the remaining 2 tablespoons butter and a pinch of freshly grated nutmeg. Bring the mixture to a gentle simmer.
- Toss Pasta and Cheese: Add the drained pasta to the skillet and toss to coat evenly. Reduce heat to low and stir in the finely grated parmesan and pecorino cheeses. Continue tossing until the cheeses melt into a creamy sauce. Add more reserved pasta water as needed to achieve desired sauce consistency.
- Serve: Serve immediately topped with extra parmesan shavings and freshly cracked black pepper for garnish.
Notes
- Use freshly grated cheeses for the best melting and flavor.
- Adjust black pepper amount to your taste preference.
- You can use any short pasta shape you like; campanelle or similar shapes work well to hold the sauce.
- Reserve enough pasta water to adjust sauce thickness accordingly—the starchy water helps bind the sauce.
