This is where the world pauses — pumpkin cacio e pepe, a cozy fall twist on a classic.
Yes — this is the one.
I wasn’t planning to publish this recipe so soon, but after sharing a quick sneak peek on Instagram, I kept getting requests. So here it is in all its pumpkin glory, just in time for pumpkin season.
Spoiler: it’s fantastic.
For a long time I wouldn’t even order cacio e pepe. Black pepper was never my favorite. But a few years ago I tried it and fell in love — it’s like a lighter carbonara, simple, comforting and impossibly satisfying.
This is one of those dishes I used to dismiss and then suddenly crave — food mood swings are real. Once I started making cacio e pepe at home, I understood why it’s a favorite.
I truly adore it.
So naturally, I wanted to play with the idea and add pumpkin. Before you protest: the pumpkin is subtle — it enhances the sauce with a gentle, savory sweetness and adds fiber. You can also use butternut or any squash you prefer.
A little trash-up of a classic.
Yes, cacio e pepe is perfect on its own, but pumpkin introduces a comforting autumnal note without overpowering the dish. A light grate of nutmeg or a pinch of cinnamon lifts the flavor and pairs beautifully with parmesan and pecorino.
The result is creamy, savory, and squash-forward in the best way — it might even rival other favorite squash pastas.
Trust me: it’s worth trying.
Pumpkin Cacio e Pepe
Pumpkin Cacio e Pepe
Yield:
2
to 4 people
10 mins
20 mins
30 mins
Ingredients
- 1/2 pound pasta of your choice (campanelle suggested)
- 1 to 2 cups reserved pasta water
- 1 teaspoon olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, finely minced or pressed
- 1 teaspoon freshly cracked black pepper plus extra for serving
- 2/3 cup pumpkin puree
- Pinch freshly grated nutmeg
- 1 cup finely grated Parmesan cheese
- 1/4 cup finely grated Pecorino
- Parmesan shavings for topping
Instructions
-
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 2 cups of the pasta water before draining.
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While the pasta cooks, heat a large skillet over medium-low and add the olive oil and 2 tablespoons of butter. When the butter melts, add the garlic with a pinch of salt and all the black pepper. Toast for 1–2 minutes, then stir in the pumpkin puree until combined.
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Add 1 cup of reserved pasta water, the remaining 2 tablespoons butter, and the nutmeg. Bring the mixture to a gentle simmer. Add the pasta and toss to combine. Reduce heat to low and stir in the Parmesan and Pecorino. Toss until the cheeses melt and form a silky sauce with the pasta water. Add more reserved pasta water if you need to thin the sauce.
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Serve immediately with extra Parmesan shavings and freshly cracked black pepper.
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My kind of comfort food!