Brown 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
Scale
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
