A Creamy Pumpkin Pasta with Crispy Pancetta is the definition of a Fall comfort meal. Kick off Autumn with this creamy rigatoni topped with toasted pumpkin seeds and finished with parmigiana cheese.
Try some of our other Fall classics like Spiced Apple Chutney or White Bean Pumpkin Chili!
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Easy Fall Pasta
When it comes to Fall meals, I'm always looking for something quick and easy, like Italian Sausage Stuffing. A school night classic that the whole family will eat... no questions asked. I know. I'm asking for a lot, but when school started when I was a kid, my mom had some regular weekday meals like 15-Minute Spaghetti with Garlic and Oil or Creamy Chicken Parmesan Pasta.
Even as a kid, knowing we had some regulars was always comforting. This creamy pumpkin pasta with pancetta is a favorite for my kids. It's not exactly like they can ask for it yet, but it's a family favorite. I like to pair it with some PERFECT Cast Iron Boneless Pork Chops or Italian Chicken Cutlets.
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Ingredient Notes and Substitutions
- Pancetta. Pancetta gives an extra saltiness and savory flavor to the pumpkin sauce that can be a bit bland without it.
- Heavy Cream. You can substitute heavy cream with coconut cream.
- Pumpkin Puree. Use 100% pure pumpkin puree. Don't use pumpkin pie filling or other types of pumpkin puree. There may be added sugar or seasonings like cinnamon.
- Butter. Use unsalted butter and take the time to brown the butter for a rich and nutty flavor. Substitute olive oil if necessary.
- Pumpkin Seeds. Toasted pumpkin seeds add extra texture, which a creamy pasta can always use. I do the same breadcrumbs in my Garlic Anchovy Pasta with Toasted Breadcrumbs.
- Rigatoni. Substitute penne or ziti.
*Please see the recipe card below for more information about the ingredients.
How to Make Creamy Pumpkin Pasta
Step 1: In a small saucepan, add the pumpkin seeds over medium-high heat and toast for 5 minutes, tossing often. (Note: You should start smelling a sweet, nutty smell.)
Step 2: In a small saucepan, add pancetta to a cold pan. Bring the heat to medium and fry until golden brown, about 8 minutes. Strain and set the pancetta aside.
Step 3: In a large saucepan, add butter over medium heat. Stir often for about 5-7 minutes until the butter begins to brown. You want the butter to turn a golden brown color with little bits of brown floating at the bottom.
Step 4: Bring a large pot of water to a boil. Add salt. Add the rigatoni and cook until al dente. Save 1 cup of pasta water.
Step 5: Stir the sage and chopped shallots into the butter until the shallots are soft, about 5 minutes.
Step 6: Stir in the pumpkin puree. Combine well and season with salt, pepper, and nutmeg. Add 1 cup of pasta water to the sauce and stir well. Bring the sauce to a simmer.
Step 7: Remove the sauce from the heat and stir in the heavy cream and parmesan.
Step 8: Strain the pasta and add it to the sauce. Toss well and combine with the sauce until creamy.
Add the pancetta back to the pasta and serve the creamy pumpkin pasta with extra parmesan. Add a little extra pasta water if the sauce seems too thick. It should be a nice and silky sauce like Authentic Fettuccine Alfredo or Pasta Alla Gricia.
Serve this delicious, nutty pumpkin pasta with Maple Bacon Brussels Sprouts or Roasted Carrots and Fennel! If you love Fall meals like this one, try a Creamy Butternut Squash Soup with Sausage.
Pro-Tips
- Brown the butter slowly. If it goes too fast, it can burn, and instead of creating a rich and nutty flavor, it will be bitter.
- Brown the pancetta in a cold pan. This will help render the fat and crisp the meat to the perfect golden brown color.
- Save at least 1-cup of pasta water to add to the sauce. The pasta water makes up most of the sauce once combined with the pumpkin puree.
- Add heavy cream and parmesan off the heat so that it doesn't curdle.
Recipe FAQs
Browning the butter gives the sauce an extra nutty and rich flavor. You could skip it for just olive oil if you're in a time crunch.
Add the sage to the shallots, sauteing at a low temperature. Sage can burn quickly, so cook it gently with the shallots in the butter.
More Classic Fall Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Creamy Pumpkin Pasta
Equipment
- 1 large pot
- 1 large saucepan
- 1 colander
- 1 small saucepan
Ingredients
- 1 lb rigatoni
- ¼ cup pumpkin seeds
- ½ lb pancetta, chopped
- 3 tablespoon butter
- 2 shallots, chopped
- 4 sage leaves
- 1 14 oz can pumpkin puree (no added sugar or seasonings)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ⅓ cup heavy cream
- ½ cup parmesan cheese
Instructions
- In a small saucepan, add the pumpkin seeds over medium-high heat and toast for 5 minutes, tossing often.
- In a small saucepan, add pancetta to a cold pan. Bring the heat to medium and fry until golden brown, about 8 minutes.
- Bring a large pot of water to a boil. Add salt. Add the rigatoni and cook until al dente. Save 1 cup of pasta water.
- In a large saucepan, add butter over medium heat. Stir often for about 5-7 minutes until the butter begins to brown. You want the butter to turn a golden brown color with little bits of brown floating at the bottom.
- Stir in the sage and chopped shallots until the shallots are soft, about 5 minutes. Stir in the pumpkin puree. Combine well and season with nutmeg, salt, and pepper.
- Add 1 cup of pasta water to the sauce and stir well. Remove the sauce from the heat and stir in the heavy cream and parmesan. Strain the pasta and add it to the sauce. Toss well and add the pancetta to the pasta.
- Serve hot with extra parmesan cheese.
Notes
- Brown the butter slowly. If it goes too fast, it can burn, and instead of creating a rich and nutty flavor, it will be bitter.
- Brown the pancetta in a cold pan. This will help render the fat and crisp the meat to the perfect golden brown color.
- Save at least 1-cup of pasta water to add to the sauce. The pasta water makes up most of the sauce once combined with the pumpkin puree.
- Add heavy cream and parmesan off the heat so that it doesn't curdle.
Linda Magnotta
Delicious, so creamy, and the pancetta takes it to the next level
Vinny
A favorite Fall classic for our family. My wife and kids loved this creamy pumpkin pasta! Leave a review if you love it!