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Creamy Pumpkin Pasta Recipe Easy Homemade with Crispy Sage Butter and Pancetta

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A comforting and easy creamy pumpkin pasta with crispy sage butter and pancetta, perfect for cozy autumn dinners. This dish combines a silky pumpkin sauce with savory pancetta and aromatic sage for a delicious seasonal meal.

Ingredients

Scale
  • 12 oz (340 g) fettuccine or tagliatelle pasta
  • 1 cup (245 g) canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 1 cup (240 ml) heavy cream
  • 4 oz (115 g) pancetta, diced
  • 12–15 fresh sage leaves
  • 4 tbsp (55 g) unsalted butter, divided
  • 2 cloves garlic, minced
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Pinch of nutmeg
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: olive oil for drizzling

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) fettuccine or tagliatelle and cook until al dente, about 8–10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  2. While the pasta cooks, heat a large skillet over medium heat. Add 2 tbsp (28 g) unsalted butter and the diced pancetta. Cook for 5–7 minutes, stirring occasionally, until pancetta is golden and crispy. Use a slotted spoon to transfer pancetta to a paper towel-lined plate, leaving the fat in the pan.
  3. In the same skillet with pancetta fat, add fresh sage leaves and cook for about 1 minute per side until crisp but not burnt. Remove with a slotted spoon and place on paper towels to drain. Keep the sage butter in the pan.
  4. Lower the heat to medium-low and add remaining 2 tbsp (28 g) butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
  5. Stir in pumpkin puree and heavy cream. Mix well and cook gently for 3–4 minutes, stirring often. Add a pinch of freshly grated nutmeg, salt, and black pepper to taste.
  6. Add the drained pasta to the skillet. Toss gently to coat, adding reserved pasta water a few tablespoons at a time if the sauce seems too thick.
  7. Stir in half (¼ cup / 25 g) of the grated Parmesan cheese until melted and combined.
  8. Return the crispy pancetta to the pan and toss again.
  9. Plate the pasta, then top with the crispy sage leaves and remaining Parmesan cheese.
  10. Add a few grinds of black pepper and a tiny drizzle of good olive oil if desired.

Notes

Watch the heat carefully when crisping sage to avoid burning. Reserve pasta water to loosen the sauce if needed. Use freshly grated Parmesan for best flavor. Add salt and pepper in layers during cooking. For gluten-free, use brown rice or chickpea pasta. Pancetta can be substituted with thick-cut bacon or prosciutto. Leftovers keep well refrigerated for up to 2 days; reheat gently with cream or pasta water to maintain creaminess.

Nutrition

Keywords: pumpkin pasta, creamy pumpkin sauce, pancetta pasta, sage butter, autumn recipe, easy pasta recipe, fall dinner, creamy pasta

Find it online: https://cooksybite.com/creamy-pumpkin-pasta-recipe-easy-homemade-with-crispy-sage-butter-and-pancetta/