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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!
Cook Time 15 mins
Total Time 15 mins
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 367 kcal


  • 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


  • 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.
Keyword Pumpkin Cacio e Pepe