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Pumpkin Cacio e Pepe Recipe

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4.9 from 90 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. Add Pumpkin Puree: Stir in the pumpkin puree until fully combined with the garlic butter mixture.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://sofiabythestove.com/pumpkin-cacio-e-pepe-recipe/