This pumpkin cacio e pepe is just like the classic pasta dish with a hint of fall. Pumpkin, black pepper and parm come together to make the delicious sauce!
1/2poundpasta of your choice(I used campanelle)
1 to 2cupsreserved pasta water
3clovesgarlic,finely minced or pressed
1teaspoonfreshly cracked black pepper,plus extra for topping
Pinchof freshly grated nutmeg
1cupfinely grated parmesan cheese
1/4cupfinely grated pecorino cheese
parmesan shavings for topping
Bring a pot of salted water to a boil and prepare the pasta according to the package directions. Once the pasta has cooked, you want to make sure to reserve 2 cups of the pasta water.
While the water is boiling/pasta is cooking, heat a large skillet over medium-low heat and add the oil and 2 tablespoons of 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 nutmeg and bring the mixture to a simmer. Add idn 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 of the reserved pasta water to thin out the sauce.
Serve immediately with extra parmesan shavings and freshly cracked black pepper.