Pumpkin cacio e pepe is a twist on the classic cacio e pepe you will love! Made simply with pumpkin, parmesan and pecorino romano cheese, and black pepper, it’s grown-up mac and cheese at its finest!
Grown up mac and cheese that tastes like fall at it’s finest. That’s exactly how I would describe this pumpkin cacio e pepe! This dish was inspired by having cacio e pepe at an Italian restaurant and saying “I need to put pumpkin into that!”.
It’s made with just a few ingredients and will become your new favorite comfort food during this quarantine and beyond. It’s cheesy and delicious and it sure doesn’t need to be fall in my book for me to want to have it!
“Cacio e pepe” literally translates to “cheese and pepper”. That plus some pumpkin puree is all it takes to elevate this pasta dish to the next level. It’s definitely one of my favorite savory ways to use pumpkin puree.
This is an exclusive recipe from my new pumpkin cookbook coming out on July 7th, 2020! I just couldn’t wait any longer to share it and I hope you enjoy it!
ingredients for pumpkin cacio e pepe
- pasta – I used bowtie pasta here, but you can pretty much use any pasta you have on hand. Bucatini is super delicious in this recipe as well
- pumpkin puree
- pecorino romano cheese
- parmesan cheese
- fresh black pepper
- salt
- fresh garlic
- lemon juice
the great pumpkin cookbook is coming!
One silver lining for me during this storm of Coronavirus has been looking forward to the launch of my pumpkin cookbook this July. It’s kept me excited for the future at a time when there’s so much uncertainty in the world.
Available starting July 7th, 2020, The Great Big Pumpkin Cookbook is filled with delicious pumpkin treats, savory ways to use pumpkin and even a pumpkin recipe for your pooch!
Most of the recipes in the book are gluten and dairy-free with the exception of a few classics that have been left untouched. The book is filled with recipes that I hope you will cherish throughout the fall season and that will remind you of all the reasons you love it! You can purchase your copy on Amazon now.
Pumpkin Cacio e Pepe
Ingredients
- 1 box bowtie pasta you can definitely substitute a different type of pasta you have on hand
- 1 cup reserved pasta water
- 1 tsp. olive oil
- 4 tbsp. grass-fed butter
- 3 cloves garlic minced
- 1 tsp. freshly cracked black pepper plus extra for topping
- ⅔ cup pumpkin puree
- pinch of pumpkin pie spice
- 1 cup finely grated parmesan cheese
- 1/4 cup pecorino cheese grated
- parmesan shavings or more grated parmesan cheese and pepper for topping
Instructions
- Prepare pasta according to package directions. Once the pasta has cooked, reserve 1 cup of the water.
- While the pasta is cooking, heat a large skillet and add the oil and half of the butter. Once the butter melts, stir in the garlic with a pinch of salt and all of the pepper. Toast for 1 to 2 minutes.
- Stir in the pumpkin puree until combined. Stir in 1 cup of the reserved pasta water. Stir in the remaining 2 tablespoons of butter and the pumpkin pie spice and bring the mixture to a simmer. Add in the pasta and toss it together. Reduce the heat to low and stir in the parmesan and pecorino.
- Toss until the cheese is melted and becomes somewhat of a sauce with the water and the pasta. If needed, you can add in more water to thin out the sauce.
- Serve with extra parmesan cheese and extra freshly cracked black pepper.
more pumpkin recipes like this one you’re sure to love
- pumpkin chickpea blondies {GF & DF}
- Starbucks copycat pumpkin cream cold brew {DF}
- pumpkin pie shortbread bars {GF & DF}
- pumpkin ginger bisque {GF & DF}
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