Pumpkin Pasta

Creamy Pumpkin Pasta

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Make the ultimate fall pasta with this creamy, smoky, rosemary-scented pumpkin sauce that is ready in just a few minutes.

Chandra Ram

Published on November 8, 2023

Tested by

Julia Levy

Creamy Pumpkin Pasta — Photo:
Jordan Provost / Food Styling by Thu Buser

Active Time:

25 mins

Total Time:

30 mins

Yield:

4 servings

Toasted rosemary and smoky bacon make this weeknight-fast pasta elegant enough for a dinner party. If you want to make it even more special, use fresh pasta and thick-cut maple bacon.

Frequently asked questions

Why add pasta cooking water to the sauce?

The pasta water helps to thin out the sauce, while the starches in the water from cooking the pasta help the sauce coat the pasta more evenly. Don’t skip using the pasta cooking water �� if the sauce is too thick, it will clump and be an unpleasant eating experience. Place a colander with a heat-proof measuring cup in the sink, to remind you to grab pasta water before dumping it all out.

Make ahead

This pasta needs to be eaten almost immediately, but you can make the sauce up to three days in advance and store it in the refrigerator in an airtight container. When you are ready to use the sauce, boil the pasta and save the pasta water, as directed. Heat the reserved sauce in a skillet or saucepan over low heat to warm it through and add the pasta water as directed.

Notes from the Food & Wine Test Kitchen

We think this pasta would be nice with toasted sage leaves instead of the rosemary. Serve it with a hearty kale salad for a nice autumnal meal.

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Ingredients

1 pound linguine, spaghetti, or fettuccine
9 3/4 ounces thick-cut bacon, cut into 1/2-inch pieces (about 9 3/4 ounces)
1 tablespoon unsalted butter
1 tablespoon chopped fresh rosemary
2 medium garlic cloves, grated on a microplane (about 1 teaspoon)
1 (15-ounce) can pumpkin puree, such as Libby’s (about 1 3/4 cups puree)
1/2 cup heavy cream
1 teaspoon fresh lemon juice (from 1 lemon)
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, as directed on package. Drain pasta, reserving 1 1/2 cups of pasta water, and return pasta to pot. Cover pot with lid to keep pasta warm.
While pasta is cooking, cook bacon in a large, deep skillet over medium heat until browned and crispy, 9 to 10 minutes. Transfer bacon to a paper towel-lined plate to cool, about 5 minutes.
Pour off all but 1 tablespoon bacon grease in skillet. Add butter to pan and swirl pan until butter is melted. Add rosemary and cook until fragrant and crispy, about 1 minute. Use a spoon to remove about a teaspoon of rosemary from pan and set aside. Reduce heat to medium-low, add garlic. Saute until fragrant, stirring constantly, about 1 minute. Carefully add pumpkin puree (mixture will bubble), then add heavy cream, lemon juice, salt, pepper, cooked bacon, and 1/2 cup of the reserved pasta cooking water, and stir to combine. Simmer until sauce thickens slightly, about 2 minutes.
Pour pumpkin sauce over pasta, tossing to coat, adding more pasta water as necessary to coat pasta. Serve, topped with reserved rosemary.