Pumpkin Cacio e Pepe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
In this Pumpkin Cacio e Pepe recipe, pasta such as campanelle is cooked al dente, reserving pasta water to help build the sauce consistency. Butter is melted and combined with olive oil in a skillet where finely minced garlic and freshly cracked black pepper are toasted to release their flavors. Pumpkin puree is stirred in to blend with the buttered aromatics, then part of the reserved pasta water is added to thin and loosen the sauce. More butter and a pinch of grated nutmeg enrich the mixture as it simmers gently. The cooked pasta is folded in carefully, allowing the mixture to coat each piece thoroughly. Finely grated Parmesan and pecorino cheeses are stirred in off the heat, melting into the sauce to provide its signature creamy texture and sharp flavor.
The result is a comforting pasta with a subtle sweetness from pumpkin, warmth and spice from black pepper and nutmeg, and a luscious cheese finish. Serving immediately prevents the sauce from thickening excessively. Garnishing with Parmesan shavings and extra black pepper enhances presentation and flavor depth.
Ingredients
- 1/2 pound pasta I used campanelle, of your choice
- 1 to 2 cups water reserved pasta water
- 1 teaspoon olive oil
- 4 tablespoons butter unsalted
- 3 cloves garlic finely minced or pressed
- 1 teaspoon black pepper plus extra for topping, freshly cracked
- ⅔ cup pumpkin puree
- Pinch nutmeg freshly grated
- 1 cup Parmesan Cheese finely grated
- 1/4 cup pecorino cheese finely grated
- Parmesan Cheese 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.
User Reviews
Overall Rating
5
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