Pumpkin Cacio e Pepe

I absolutely love creamy pasta dishes and this Pumpkin Cacio e Pepe dish is so creamy, delicious, and comforting. There are just 6 ingredients in this easy to make pasta dish – pasta, pumpkin puree, butter, pecorino cheese, black pepper, and nutmeg.

Easy to Make Cacio e Pepe

I know cacio e pepe is easy to make so I though it would be fun to put an Autumn twist on this dish. Pumpkin puree is delicious and also adds a ton of nutrients to any dish, without adding a strong flavor. My daughter loves this dish, the noodles, the orange color, the cheesy taste. It’s a win, for sure!

I never used to cook pasta very often, but lately, I find myself making it a lot for dinner, and then using the leftovers for meal prep. Pasta is incredible easy to make, and if you add an interesting sauce, it never gets boring. This pumpkin cacio e pepe sauce is so easy to make, and the taste is so delicious.

What is Cacio e Pepe?

It is an Italian pasta dish that translates to “Cheese and Pepper”. Pecorino cheese and black pepper are commonly used.

How do you make Pumpkin Cacio e Pepe?

INGREDIENTS  

• 5 tbsp Butter
• 1/2 cup Pumpkin Puree
• 8 oz Pecorino Cheese freshly grated
• a pinch Nutmeg
• 1/2 tsp Black Pepper freshly ground
• 8 oz Spaghetti boiled
• salt for the pasta water
• 2 cups Reserved Pasta Water

INSTRUCTIONS 

• Start boiling the pasta about 15 minutes before you will make your sauce. Make sure to salt the water as you boil and save 2 cups of your pasta water to use in your sauce. The starch from this water is really important to make this sauce stick to the pasta. 
• In a large pan, heat 5 tbsp of butter. Once it starts to melt, continue to heat it on medium heat stirring continuously. You want your butter to start to brown before moving to the next step.
• Add in your pumpkin puree, nutmeg, and black pepper. Mix
• Add in 1 cup of your reserved pasta water, and mix so that the pumpkin is completely mixed into the water. You may not need the other cup of water, but keep it on hand just in case. 
• Add your pecorino cheese, a little at a time, stirring continuously as you add the cheese. Pecorino has a higher melting point than some other cheese, so make sure you are mixing using a silicone spatula, mix, and bring up the heat until you start to see it boil. Then lower the heat slightly and continue mixing. Once all the cheese has melted evenly into the liquid, you can add in your drained pasta. You can add a bit more pasta water to thin out the sauce if you would like. 
• Serve immediately with the additional fresh pecorino on top. 

Tips to ensure a creamy cacio e pepe:

• Use reserved pasta water in the sauce
• Use a silicone spatula to stir
• Add the cheese a little at a time.
• Stir continuously once you add the cheese

If you like this recipe, you may also like:

Lemon Asparagus Pasta

Pasta with Roasted Cauliflower