This cozy, creamy Pumpkin and Bacon Pasta comes together in about 30 minutes and captures all the warming flavors of autumn. Tender pasta is tossed in a velvety pumpkin cream sauce, brightened with a touch of white wine, seasoned with nutmeg and crushed red pepper, and finished with salty parmesan and crispy bacon for a comforting weeknight meal.
Serve alongside warm bread for an effortless fall dinner that feels special without fuss.
Creamy Pumpkin Pasta with Bacon
This one-pan pasta is a fall favorite: quick, flavorful, and simple to prepare. Crisp bacon and caramelized onions form the savory base, then white wine and chicken stock are used to deglaze the pan. Pumpkin puree and cream are added to create a smooth sauce, finished with fresh grated parmesan and a pinch of warming nutmeg. Toss with cooked pasta and garnish with parsley for a cozy, satisfying dinner.
Why You’ll Love This Recipe
There are many reasons this pumpkin and bacon pasta is a go-to for cooler evenings:
What You’ll Need
Key components for this recipe include:
- Bacon and onion: Provides a savory, caramelized base. Pancetta works well as an alternative.
- Dry white wine: Adds brightness when deglazing; substitute extra stock if you skip the wine.
- Chicken stock: Use low-sodium stock to better control seasoning.
- Spices: Crushed red pepper and nutmeg balance the sweetness of the pumpkin; salt and black pepper to taste.
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling.
- Cream: Light cream is used here, but heavy cream or whole milk can be substituted.
- Parmesan: Freshly grated parmesan melts into the sauce for a rich finish.
- Pasta: Any short pasta works; farfalle is shown because the sauce clings nicely to its shape.
- Fresh parsley: Optional garnish for color and brightness.
How to Make Pumpkin and Bacon Pasta
Follow these straightforward steps to prepare the dish on the stovetop:
Sauté the bacon and onion: In a large skillet over medium heat, cook chopped bacon with diced onion until the bacon is crisp and the onions are soft and caramelized, about 15 minutes. Drain excess fat if necessary.
Deglaze and build the sauce: Pour in the white wine and chicken stock, scraping the skillet to lift browned bits. Stir in crushed red pepper, nutmeg, pumpkin puree, cream, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
Finish the sauce: Remove the skillet from heat and stir in the grated parmesan so it melts smoothly into the sauce. If the sauce is too thick, add a splash of reserved starchy pasta water, stock, or a bit more cream to reach the desired consistency.
Add the pasta and serve: Toss the cooked, drained pasta with the sauce until evenly coated. Finish with chopped parsley and extra parmesan if desired, then serve immediately.
Tips and Variations
Small adjustments can tailor the dish to your preferences:
- Salt your pasta water: A generous pinch of salt in the boiling water seasons the pasta from within. Reserve a little pasta water to loosen the sauce if needed.
- Add parmesan off the heat: Take the skillet off the burner before stirring in cheese to prevent graininess.
- Swap proteins: Ground sausage works well in place of bacon for a heartier variation.
- Vegetarian option: Omit the bacon and use vegetable stock instead of chicken.
- Try fresh pasta: Dry pasta is convenient, but fresh or homemade noodles also pair beautifully with this sauce.
What to Serve With Pumpkin Pasta
This pasta pairs well with simple sides that complement the creamy sauce:
- Bread: Crusty bread or dinner rolls are perfect for mopping up extra sauce.
- Salad: A crisp green salad or spinach salad balances the richness of the pasta.
- Vegetables: Roasted seasonal vegetables or asparagus add texture and freshness.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to revive the sauce. The pumpkin cream sauce itself freezes well for up to 3 months; thaw overnight in the refrigerator and reheat before combining with freshly cooked pasta.
Description
This creamy Pumpkin and Bacon Pasta is a quick, comforting meal for cooler nights. Pumpkin puree and cream create a silky sauce, seasoned with nutmeg and red pepper flakes, and finished with crisp bacon and parmesan.
Ingredients
- 1 pound bacon, chopped
- 1 cup diced onion
- 1/4 cup dry white wine
- 1 cup chicken stock (or more if omitting wine)
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon nutmeg
- 1 (15-ounce) can pumpkin puree
- 1 cup light cream (or heavy cream/whole milk)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup fresh grated parmesan cheese
- Optional garnish – fresh parsley
- 1 pound pasta, cooked according to package directions (salt the water)
Instructions
- In a large skillet over medium heat, cook the bacon and onion until the bacon is crisp and the onions are soft and lightly caramelized, about 15 minutes.
- Drain excess bacon grease, then add the wine and stock, scraping up browned bits from the pan. Stir in the crushed red pepper, nutmeg, pumpkin, cream, salt, and pepper. Bring to a low boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the parmesan.
- Add the cooked pasta to the sauce and toss to coat. Garnish with chopped parsley and extra parmesan if desired.
- Serve immediately.
Notes
- If you don’t have wine, omit it and increase the stock.
- Store airtight in the refrigerator for up to 3 days.
- Substitute ground sausage for bacon if preferred.
More Cozy Pasta Recipes
- Cheesy Baked Mostaccioli
- Creamy Tomato Shrimp Pasta
- Simple Fettuccine Alfredo
- Creamy Italian Sausage Pasta
- Pesto Mac and Cheese
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