Creamy Pumpkin Sauce Pasta with Pancetta
This luxurious autumn pasta combines velvety creamy pumpkin sauce with crispy pancetta, fried sage, and toasted hazelnuts for a restaurant-quality dish that’s surprisingly simple to make at home. The rigatoni finishes cooking directly in the silky sauce, creating the perfect creamy coating on every piece. It’s the ultimate fall comfort food that transforms humble pumpkin into pure indulgence.
Prep Time : 15 min
Cook Time : 25 min
Servings : 5
15 min
25 min
5
Ingredients
For the Creamy Pumpkin Sauce
• 450g pumpkin purée (preferably homemade from roasted kabocha or butternut squash)
• 200ml heavy cream (35% fat)
• 120ml whole milk
• 60g unsalted butter
• 3 cloves garlic, minced (about 12g)
• 2g freshly grated nutmeg (about 1/2 teaspoon)
• 1g cayenne pepper (about 1/4 teaspoon)
• Salt and freshly ground black pepper to taste
• 240ml reserved pasta cooking water
For the Toppings
• 120g pancetta, diced into small cubes — this one on Amazon
• 15 fresh sage leaves
• 60g hazelnuts, roughly chopped
• 80g Parmigiano-Reggiano, finely grated, plus extra for serving — this one on Amazon
• 15ml extra virgin olive oil
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Directions
- Cook the Pasta and Toast the Hazelnuts
Bring a large pot of water with 40g salt to a rolling boil. Add 400g rigatoni and cook until 2 minutes shy of al dente according to package directions. Meanwhile, toast 60g chopped hazelnuts in a dry skillet over medium heat for 4-5 minutes, tossing frequently until fragrant and golden. Transfer hazelnuts to a plate and reserve 240ml pasta water before draining the pasta. - Crisp the Pancetta and Fry the Sage
In the same skillet, cook 120g diced pancetta over medium heat for 6-8 minutes until crispy and the fat has rendered. Transfer pancetta to a paper towel-lined plate, leaving the fat in the pan. Add 60g butter to the pancetta fat. Once melted and foaming, add 15 sage leaves and fry for 45-60 seconds until crispy but still bright green. Remove sage and set aside. Add 12g minced garlic to the pan and cook for 30 seconds until fragrant. - Build the Creamy Pumpkin Sauce
Add 450g pumpkin purée to the pan, stirring to combine with the aromatics, and cook for 2-3 minutes to deepen the flavor. Pour in 200ml heavy cream and 120ml whole milk, whisking until smooth. Season with 2g nutmeg, 1g cayenne pepper, 1 teaspoon salt, and several grinds of black pepper. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened, stirring occasionally. - Finish the Pasta in the Sauce
Add the partially cooked rigatoni directly to the sauce along with 180ml of the reserved pasta water. Increase heat to medium-high and cook, stirring constantly, for 2-3 minutes until the pasta finishes cooking and the sauce clings beautifully to each piece. The starch from the pasta will help emulsify the sauce. - Add Cheese and Serve
Remove from heat and stir in 80g grated Parmigiano-Reggiano. Add more pasta water if needed to achieve a creamy, flowing consistency that coats the pasta without being soupy. Divide among four warm bowls and top each serving with crispy pancetta, fried sage leaves, and toasted hazelnuts. Drizzle with 15ml extra virgin olive oil and finish with additional Parmigiano-Reggiano and black pepper.
*Notes :
- For the best flavor, make your own pumpkin purée by roasting kabocha squash or butternut squash at 200°C (400°F) until tender, then blend until silky smooth. Canned pumpkin works in a pinch, but avoid pumpkin pie filling which contains added spices and sugar.
- The pasta cooking technique of finishing the rigatoni directly in the sauce is crucial for proper texture and sauce adhesion. Don’t skip reserving the pasta water—its starch is essential for creating a silky, clingy sauce that isn’t greasy.
- Prepare all your toppings before you start cooking the pasta so everything comes together smoothly. The fried sage leaves can burn quickly, so watch them carefully and remove them as soon as they crisp up and before they turn brown.
Nutrition Facts
( per serving )
Calories
~985 kcal
Protein
32 g
Fat
59 g
Carbs
82 g
Calories
~985 kcal
Protein
32 g
Fat
59 g
Carbs
82 g
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Creamy Pumpkin Sauce Pasta with Pancetta
Ingredients
Method
- Bring a large pot of water with 40g salt to a rolling boil. Add 400g rigatoni and cook until 2 minutes shy of al dente according to package directions. Meanwhile, toast 60g chopped hazelnuts in a dry skillet over medium heat for 4-5 minutes, tossing frequently until fragrant and golden. Transfer hazelnuts to a plate and reserve 240ml pasta water before draining the pasta.
- In the same skillet, cook 120g diced pancetta over medium heat for 6-8 minutes until crispy and the fat has rendered. Transfer pancetta to a paper towel-lined plate, leaving the fat in the pan. Add 60g butter to the pancetta fat. Once melted and foaming, add 15 sage leaves and fry for 45-60 seconds until crispy but still bright green. Remove sage and set aside. Add 12g minced garlic to the pan and cook for 30 seconds until fragrant.
- Add 450g pumpkin purée to the pan, stirring to combine with the aromatics, and cook for 2-3 minutes to deepen the flavor. Pour in 200ml heavy cream and 120ml whole milk, whisking until smooth. Season with 2g nutmeg, 1g cayenne pepper, 1 teaspoon salt, and several grinds of black pepper. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened, stirring occasionally.
- Add the partially cooked rigatoni directly to the sauce along with 180ml of the reserved pasta water. Increase heat to medium-high and cook, stirring constantly, for 2-3 minutes until the pasta finishes cooking and the sauce clings beautifully to each piece. The starch from the pasta will help emulsify the sauce.
- Remove from heat and stir in 80g grated Parmigiano-Reggiano. Add more pasta water if needed to achieve a creamy, flowing consistency that coats the pasta without being soupy. Divide among four warm bowls and top each serving with crispy pancetta, fried sage leaves, and toasted hazelnuts. Drizzle with 15ml extra virgin olive oil and finish with additional Parmigiano-Reggiano and black pepper.