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A Savory Take on Pumpkin Pasta
Not all pumpkin pasta recipes are created equal, and if you’ve ever had one that tasted flat or overly sweet, you’re not alone. Pumpkin purée doesn’t offer much flavor on its own, so the key to a great pumpkin pasta sauce is building depth with complementary ingredients. In this case, we added just a pinch of nutmeg to enhance the pumpkin’s natural sweetness while balancing it with savory notes from crispy pancetta, buttery pine nuts, and fresh sage.
This recipe also uses fresh fettuccine, which feels elegant but still cooks quickly and soaks up the creamy sauce beautifully. That said, the rich, cozy flavor of this pumpkin pasta pairs well with just about any pasta shape you have on hand. It’s a flexible, satisfying fall dinner that’s both comforting and easy to pull off on a weeknight.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
FRESH PASTA: We love using fresh fettuccine for this recipe because its delicate texture complements the creamy pumpkin pasta sauce. That said, any pasta you enjoy will work here. Try it with linguine, penne, or even rigatoni for a heartier bite.
PUMPKIN PURÉE: Be sure to use plain canned pumpkin, not pumpkin pie filling. It may seem mild at first, but when combined with nutmeg, sage, and Parmesan, it transforms into a rich, velvety sauce. Homemade pumpkin purée can work too, as long as it’s well-drained and smooth.
PANCETTA: Thinly sliced pancetta adds a savory, salty bite that balances the natural sweetness of the pumpkin. If you don’t have pancetta, thick-cut bacon makes a decent substitute, but keep in mind its stronger, smokier flavor may compete with the more delicate notes in the sauce.
PINE NUTS: Toasted pine nuts bring a subtle nuttiness and a bit of texture to the dish. If you don’t have them on hand, you can skip them or swap in chopped walnuts.
FRESH SAGE: Sage is a classic pairing with both pumpkin and pork, adding an earthy depth to the sauce. Fresh is best here, but in a pinch, you can use about one-third the amount of dried sage. Just add it earlier in the cooking process so it has time to bloom.
Prep Overview
How To Make Pumpkin Pasta with Crispy Pancetta and Parmesan Cream
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
The sauce for this pumpkin pasta comes together easily in a single pan. Start by crisping the pancetta until golden, then sauté onion, garlic, and pine nuts in the same pan to build flavor.
Stir in the chopped fresh sage and fold in the pumpkin mixture for a rich, velvety base.
While the sauce simmers gently, cook the pasta in a separate pot. Once everything is ready, toss the pasta with the warm sauce until evenly coated, adjusting the consistency with a splash of half-and-half, if needed. Serve it right away for the best texture and flavor.
More Cozy Fall Dinners to Try
If you’re drawn to the cozy flavors in this pumpkin pasta, you’ll love these other fall favorites. Try our Maple-Thyme Pork with Apples and Squash for a savory-sweet one-pan meal, or our Roasted Butternut Squash Pasta with Sage for another comforting take on seasonal produce. For something unexpected, the Fig and Prosciutto Pizza with Brie delivers sweet, salty, and creamy in every bite.
Pumpkin Pasta with Crispy Pancetta and Parmesan Cream
Ingredients
- 9 ounces fresh fettuccine
- 1-1/2 cups pumpkin puree
- 3/4 cup half-and-half, plus more if needed
- 1/2 cup freshly grated parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper
- 1/4 lb sliced pancetta, cut into thin strips
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons pine nuts, pignoli
- 1 tablespoon fresh sage, finely chopped (or more to taste)
Instructions
- Put a pot of salted water on to boil for the fettuccine.
- Combine the pumpkin purée, half-and-half, parmesan cheese, and nutmeg in a small bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and set aside.
- Fry the pancetta in a large skillet over medium heat until crisp and lightly browned, 4 to 5 minutes. Transfer to a paper towel-lined plate and drain excess fat from the pan, but don’t wipe it clean – leave a thin coating for flavor.
- Add the olive oil and onion and place the pan back on the stove over medium heat. Sauté the onion until softened, 2 minutes, then add the garlic and cook for 1 minute longer.
- Stir in the pine nuts and a few grinds of black pepper. Continue cooking for 2 minutes, stirring frequently to prevent the garlic from browning.
- Return the pancetta to the pan, add the chopped sage, and stir to combine.
- Stir in the pumpkin mixture and reduce the heat to medium-low. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. Taste and adjust seasoning as needed.
- While the pumpkin sauce is cooking, cook and drain the fettuccine according to package directions.
- Add the drained pasta to the pan and toss with tongs to coat evenly in the pumpkin sauce. If the sauce seems too thick, add a splash of extra half-and-half to loosen. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
