Pumpkin Cacio e Pepe: 30-Minute Heavenly Creamy Dinner
A creamy twist on the classic Roman pasta dish. Roasted pumpkin adds sweetness and richness. Simple to make in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz (225g) spaghetti or bucatini
- 1 cup pumpkin puree (canned or roasted and blended)
- 1 cup finely grated Pecorino Romano cheese
- 1 teaspoon freshly ground black pepper, plus more for serving
- 2 tablespoons unsalted butter
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add pumpkin puree and 1/2 cup of reserved pasta water. Stir until smooth and warm.
- Reduce heat to low. Add grated Pecorino Romano and black pepper. Stir until cheese melts and sauce is creamy. If too thick, add more pasta water.
- Drain pasta and add to the skillet. Toss well to coat. Serve immediately with extra pepper and cheese on top.
Notes
- Use high-quality Pecorino Romano for best flavor.
- Freshly grate the cheese – pre-shredded won’t melt as smoothly.
- Adjust pepper to your taste; this dish relies on its heat.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 350
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 35 mg
Find it online: https://www.recipekitchenhub.com/pumpkin-cacio-e-pepe-recipe/