| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 1 1/2 cups finely grated Pecorino-Romano, plus additional for serving
- 1 1/2 teaspoons whole black peppercorns, lightly toasted and ground
- 2 tablespoons heavy cream
- 3 tablespoons pumpkin puree
Instructions
- Place 2 quarts water in a pot and bring to a boil. Salt the water and boil the pasta, stirring frequently, until al dente. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
- Place the Pecorino-Romano in a large bowl and add 1 cup pasta water to the cheese while whisking vigorously. Add the toasted pepper, cream and pumpkin and whisk. Toss in the spaghetti to coat. Season with salt and add additional pasta water if the sauce is too thick. Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 431 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 41 mg |
| Sodium | 480 mg |
Reviews
I’ve tried to replay the video with no luck, BUT I think GZ said the pumpkin is not for flavor but to be a binder and to make the dish smoother.
I think there’s nothing wrong with adding more pumpkin for flavor but that wasn’t the intent.
I think there’s nothing wrong with adding more pumpkin for flavor but that wasn’t the intent.
I was excited to try this one! I think my first mistake was using grated parmigiana rather than romano because it never emulsified, it was stringy and had a bunch of TINY clumps. Likely my fault. However, as others have mentioned, the pumpkin flavor (I tripled the amount in the recipe) is missing once you add the noodles. I know this because the flavor was in the sauce yet I added even more. Plated it…nothing. My daughter knocked the leftovers out before I could put them away, so I’m not complaining, just stating this may need a full can of pumpkin to taste it.
I’ll definitely try making it again, maybe with angel hair, and of course this time romano. I’ll also look up if there’s a difference between romanos as this called for a specific kind.
Was looking for recipes to use up the pumpkin puree I made after halloween. My family enjoyed this dish paired with beef and gravy, with string beans on the side. The gravy on top of this pasta was really good. It would have been a bit too bland without the gravy.
I cook a recipe in my mind before I ever try it, and historically have had an excellent success rate by so doing. The pumpkin puree is an unexpected, but intriguing, variation, and I shall be trying it soon ~ especially given the nutritional plus of the pumpkin.
However, I’m not impressed by the extra labor in the peppercorn prep, and do not consider any flavor enhancement to be worth that extra effort: I’ll just use high-quality prepared peppercorns.
However, I’m not impressed by the extra labor in the peppercorn prep, and do not consider any flavor enhancement to be worth that extra effort: I’ll just use high-quality prepared peppercorns.
Best version of this recipe I’ve tried ! Delicious and a lovely new take on this classic dish! Our family favorite!
Need to double the pumpkin and add more pecorino Romano.
Delicious, I’ll be making again.
Easy weekday meal.
Easy weekday meal.
This goes in family faves❗️
Only one mention of pumpkin flavor in the reviews – couldn’t tell it was in there. Did anyone taste the pumpkin???
Excellent