Pasta with creamy pumpkin sauce



Pumpkin is one of the most distinctive flavors of autumn and winter: Its unmistakable taste makes it a great ingredient for sweet and savory recipes. It’s the culinary equivalent of a joker in your deck of cards! It can be used to make many different dishes, from baked pumpkin to tasty desserts such as pumpkin muffins that are the perfect treat for Halloween parties. Today it stars in a delectable, intensely flavored first course with an irresistibly creamy texture: pasta with creamy pumpkin sauce! The pumpkin and smoked pancetta are seasoned in the pan before combining with the ricotta to create a creamy, richly flavored sauce: The sweet notes of the pumpkin strike a delicious contrast with the savory smoked pancetta. You’ll find the same winning combination in our recipe for pasta with pumpkin and pancetta. This tasty homemade recipe is perfect if you want to prepare an original, hearty dish to delight your guests!

Bow tie pasta ¾ lb (320 g)
Pumpkin 1 ⅓ lb (600 g)
Smoked pancetta 2 oz (60 g)
Rosemary 1 sprig
Vegetable broth ⅔ cup (150 g)
Extra virgin olive oil ¼ cup (50 g)
Cow's milk ricotta cheese 3 tbsp (40 g)
Shallot 1 oz (30 g)
Fine salt to taste
Black pepper to taste

How to prepare Pasta with creamy pumpkin sauce

To prepare the pasta with creamy pumpkin sauce, first cut the pumpkin into large pieces 1, remove the seeds and inner strands 2, then cut into slices and remove the skin 3.

Cut the slices into strips and then into cubes measuring about ½ inch (1 cm) 4. Then cut the pancetta into small strips 5. Set the pumpkin and pancetta aside in two bowls 5.

Meanwhile, bring a pot of salted water to a boil. Chop the shallot 6 and add to some oil 7 heated in a frying pan. Stir and allow to cook gently 8, stirring occasionally to keep it from burning.

When the shallot has softened, add the pancetta 9 and fry for a few minutes together with the rosemary sprigs. Leave the rosemary sprig whole and remove it once the oil has absorbed its flavor. Then add the pumpkin to the pan 10 and mix everything together 11.

Season with salt and pepper 12, cover with vegetable broth (or hot water), and cook for 15-20 minutes 13. When the water in the pot is boiling, add the pasta to cook 15.

Remove a portion of the pumpkin, being careful not to take the pancetta as well 16, and transfer it to a food processor 17 together with the ricotta 18.

Blend to obtain a creamy mixture 19, then transfer back to the pan with the sauce 20 to give it the right creamy texture 21.

When the pasta is al dente, drain it and pour directly into the pan 22. Stir the pasta well to absorb the sauce 23. Now the pasta with creamy pumpkin sauce is ready to serve 24. Enjoy!


You can store pasta with creamy pumpkin sauce in an airtight container in the fridge for up to one day.

Not suitable for freezing.


If you wish, replace the rosemary with parsley and the pancetta with speck. You can add grated Parmesan or Pecorino cheese, too!