Pumpkin Cacio e Pepe
User Reviews
5.0
69 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Pumpkin Cacio e Pepe
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This pumpkin cacio e pepe is just like the classic pasta dish with a hint of fall. Pumpkin, black pepper and parm come together to make the delicious sauce!
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Ingredients
- 1/2 pound pasta of your choice (I used campanelle)
- 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 puree
- Pinch of freshly grated nutmeg
- 1 cup finely grated Parmesan cheese
- 1/4 cup finely grated pecorino cheese
- parmesan shavings for topping
Instructions
- Bring a pot of salted water to a boil and prepare the pasta according to the package directions. Once the pasta has cooked, you want to make sure to reserve 2 cups of the pasta water.
- While the water is boiling/pasta is cooking, heat a large skillet over medium-low heat and add the oil and 2 tablespoons of butter. Once the butter melts, stir in the garlic with a pinch of salt and all of the pepper. Toast for 1 to 2 minutes. Stir in the pumpkin puree until combined.
- Stir in 1 cup of the reserved pasta water. Stir in the remaining 2 tablespoons of butter and the nutmeg and bring the mixture to a simmer. Add idn the pasta and toss it together. Reduce the heat to low and stir in the parmesan and pecorino. Toss until the cheese is melted and becomes somewhat of a sauce with the water and the pasta. If needed, you can add in more of the reserved pasta water to thin out the sauce.
- Serve immediately with extra parmesan shavings and freshly cracked black pepper.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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