Pumpkin Cacio e Pepe
This Pumpkin Cacio e Pepe recipe is the perfect fall pasta dish! This pasta recipe is a twist on the classic Roman pasta dish, with a fall spin!Adding pumpkin to cacio e pepe gives it a nutty, rich flavor that isn’t too overpowering. I promise!
Ingredients
- 1 lb pasta
- 2 cups pasta water
- 4 tbsp unsalted butter
- 1 teaspoon freshly cracked black pepper plus more for serving
- 1 cup pumpkin puree
- 1 cup grated pecorino romano cheese plus more for serving
- 10 Crispy sage leaves for serving
Instructions
- Cook pasta in a large pot of salted boiling water. Cook until al dente. Reserve two cups of pasta water before draining and setting aside.
- Heat butter in a large skillet over medium heat. Add black pepper, pumpkin puree and 1 cup of pasta water. Whisk until combined.
- Remove from heat and add in the cooked pasta. Slowly add pecorino Romano cheese, stirring quickly so everything is combined. If the sauce is dry, add reserved pasta water 1 tablespoon at a time to create a sauce.
- Top with additional pecorino Romano and serve with crispy sage leaves.
Did You Make This Recipe?
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