Ingredients
Scale
- 12 ounces bucatini
- 1 1/2 cups reserved pasta water
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup pumpkin purée
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Boil salted water and cook bucatini until al dente, reserving 1 1/2 cups pasta water.
- In a skillet, melt butter and sauté minced garlic until fragrant.
- Add pumpkin purée, black pepper, nutmeg, and salt, whisking until combined.
- Slowly add reserved pasta water while whisking to create a smooth sauce.
- Toss drained bucatini in the sauce to coat thoroughly.
- Stir in grated Parmesan and Pecorino Romano until melted.
- Adjust sauce consistency with additional pasta water if needed, and season to taste.
- Serve plated with extra cheese if desired.
Last Step:
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Ensure the pasta is cooked al dente for optimal texture.
Taste the sauce before serving to adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg