Pumpkin Cacio e Pepe
Pumpkin cacio e pepe is simple and delicious twist on the classic pasta dish that's perfect for fall. Pour a glass of wine, light a fall candle and make this cozy dish that's perfect for the season.
Ingredients
- 8 oz bucatini Pasta
- 1 -1/2 cup reserved pasta water
- 1 tsp olive oil
- 2 tbsp. butter
- 1 clove garlic minced
- 1 tsp. freshly cracked black pepper plus extra for topping
- 1/2 cup pumpkin puree
- 1/2 cup pecorino romano cheese grated
- 1/4 cup parmesan cheese grated
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 cheese and and extra freshly cracked black pepper on top.