Brown Butter Pumpkin Alfredo Pasta with Bacon Recipe
Introduction
Brown Butter Pumpkin Alfredo Pasta is a comforting and flavorful twist on a classic favorite. This creamy, nutty sauce combined with tender rigatoni and crispy bacon creates a perfect autumn-inspired meal. It’s simple to make and sure to impress your family and friends.
Ingredients
- 4-6 strips of bacon, cooked and chopped into pieces
- 1 lb dried rigatoni (or any short cut pasta of choice)
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely minced or pressed
- 1/4 cup fresh chopped sage leaves
- 1 cup canned pumpkin purée (not pumpkin pie mix)
- Kosher salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 cup heavy whipping cream
- 1/2 cup freshly grated parmesan, plus more for topping
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
- Step 2: In a large, light-colored heavy-bottomed pot, melt the butter over medium heat. Allow the butter to foam, bubble, and then turn a clear, light golden color. Continue cooking until it becomes deep brown with a nutty aroma and brown bits form on the bottom, about 5-7 minutes. Watch carefully to avoid burning.
- Step 3: Add the minced garlic and chopped sage to the browned butter. Stir and scrape up the brown bits with a wooden utensil for 1-2 minutes until fragrant.
- Step 4: Stir in the pumpkin purée and season with salt, pepper, nutmeg, and cardamom. Mix well.
- Step 5: Pour in the heavy cream and let the mixture simmer gently for 2-3 minutes to combine the flavors.
- Step 6: Reserve 1 cup of pasta cooking water, then drain the pasta without rinsing.
- Step 7: Add the drained pasta to the pot with the pumpkin sauce. Stir in the parmesan cheese and 1/2 cup of reserved pasta water. Mix until well combined, adding more pasta water if needed to reach desired sauce consistency.
- Step 8: Serve the pasta immediately, topped with chopped bacon and additional parmesan if desired. Enjoy!
Tips & Variations
- Use a light-colored pan for browning butter so you can easily see the color change and avoid burning.
- For a vegetarian version, omit the bacon and add toasted nuts like walnuts or pecans for crunch.
- Fresh sage is best, but dried sage can be used in a pinch—use about 1 teaspoon dried.
- If you want more spice, sprinkle a pinch of crushed red pepper flakes into the sauce during simmering.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, you can roast and blend fresh pumpkin until smooth. Use about 1 cup of purée to match the texture and flavor of canned pumpkin.
What is the best pasta shape for this dish?
Short, sturdy pasta like rigatoni or penne works best to hold the creamy sauce, but feel free to use your favorite short-cut pasta.
PrintBrown Butter Pumpkin Alfredo Pasta with Bacon Recipe
This Brown Butter Pumpkin Alfredo Pasta is a comforting and flavorful fall-inspired dish featuring rigatoni tossed in a rich brown butter and pumpkin purée sauce, delicately spiced with nutmeg and cardamom, and enhanced with crispy bacon and fresh sage. The creamy sauce is made with heavy whipping cream and parmesan cheese, making it a perfect cozy meal for cooler days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 1 lb dried rigatoni (or any short cut pasta of choice)
- Kosher salt, for pasta water
Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely minced or pressed
- 1/4 cup fresh chopped sage leaves
- 1 cup canned pumpkin purée (not pumpkin pie mix!)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- Kosher salt & freshly ground black pepper, to taste
- 1 cup heavy whipping cream
- 1/2 cup freshly grated parmesan, plus more for topping
Garnish
- 4–6 strips bacon, cooked and chopped into pieces
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta completely. Do not rinse.
- Brown the butter: In a large, heavy-bottomed pot or Dutch oven with a light-colored interior, melt the butter over medium heat. Allow it to foam and bubble, then watch for the butter to turn a clear, light golden color. Continue cooking until it becomes deep brown with a nutty aroma and brown bits form on the bottom, about 5-7 minutes. Stir occasionally and do not leave unattended to prevent burning.
- Add the flavor agents: Add the finely minced garlic and chopped sage to the browned butter, stirring and scraping the bottom with a wooden utensil to incorporate any browned bits. Cook for 1-2 minutes until fragrant. Stir in the pumpkin purée, ground nutmeg, cardamom, salt, and pepper. Then pour in the heavy cream and allow the sauce to simmer gently for 2-3 minutes.
- Assemble the pasta: Return the drained pasta to the pot with the pumpkin sauce. Add the grated parmesan and 1/2 cup of the reserved pasta water. Stir thoroughly to combine and coat all the pasta with the sauce. If the sauce is too thick, gradually add the remaining pasta water until the desired consistency is reached.
- Serve: Plate the pasta immediately. Top generously with the cooked chopped bacon and additional parmesan cheese, if desired. Enjoy this warm, comforting pumpkin Alfredo pasta right away.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
- Keep a close eye on the butter while browning to prevent it from burning.
- Reserve pasta water to adjust the sauce thickness for a creamy consistency.
- This recipe works well with rigatoni but any short pasta like penne or orecchiette can be substituted.
- For a vegetarian version, omit the bacon or replace it with sautéed mushrooms or toasted nuts.
Keywords: brown butter, pumpkin alfredo, rigatoni pasta, fall recipe, creamy pasta, sage, bacon, pumpkin purée
