Description
A creamy pumpkin twist on classic cacio e pepe pasta. This dish combines velvety pumpkin puree with sharp cheeses and black pepper for a quick fall meal.
Ingredients
Scale
- 8 oz spaghetti or bucatini
- 1 cup pumpkin puree
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 2 tablespoons butter
- Salt to taste
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- In a large skillet, melt butter over medium heat. Add pumpkin puree and 1/2 cup reserved pasta water. Stir until smooth and heated through.
- Add black pepper and stir. Toss in cooked pasta.
- Remove skillet from heat. Add Pecorino and Parmesan cheeses. Toss quickly, adding more pasta water as needed to create a creamy sauce.
- Serve immediately.
Notes
- Use freshly grated cheese for the best texture and flavor.
- Adjust black pepper to your taste.
- For a gluten-free version, use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg