Pumpkin Pasta
Creamy pumpkin pasta topped with crispy bacon and toasted panko breadcrumbs is the kind of cozy fall dinner we look forward to all year. The pumpkin makes the sauce silky and rich without being overly sweet, while Parmesan, garlic, and a little nutmeg keep it savory. And that crispy bacon-panko topping? Don’t skip it.
Instructions
- 1
Make the bacon panko topping. Add the diced bacon to a skillet and cook over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the skillet.
- 2
Add the panko breadcrumbs to the bacon grease and cook, stirring frequently, until golden brown and toasted. Remove from the heat, toss with the crispy bacon, and set aside.
- 3
Start the pasta water. Bring a large pot of generously salted water to a boil while you begin the sauce.
- 4
Start the sauce. Melt the butter in a large skillet over medium heat. Add the onion and garlic and sauté until softened and fragrant.
- 5
Stir in the pumpkin puree, nutmeg, and cayenne pepper until combined.
- 6
Cook the pasta. Once the water is boiling, add the pasta and cook according to package directions. Before draining, reserve 1 cup of the pasta cooking water.
- 7
Finish the sauce. Slowly whisk the heavy whipping cream into the pumpkin mixture. Bring to a gentle simmer and cook until slightly thickened.
- 8
Remove the skillet from the heat. Add the Parmesan and stir until melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- 9
Bring it together. Add the cooked pasta directly to the pumpkin sauce and toss until evenly coated. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches your desired consistency.
- 10
Divide among bowls and generously sprinkle with the crispy bacon-panko topping. Serve immediately.