Easy Creamy Pumpkin Pasta with Bacon and Sage
Silky pumpkin and cream cheese sauce clings to penne, enriched with crispy bacon fat and fresh sage. Nutmeg and smoked paprika add warmth and depth. Finished with pecorino romano and crumbled sage for textural contrast. Ready in under 30 minutes.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve pasta water.
- 2
Cook bacon in a large skillet over medium heat until crispy. Drain and set aside, reserving the fat in the pan for the sauce.
- 3
Add sage leaves to the bacon fat and cook until crispy on both sides. Remove and set aside.
- 4
Add diced red onion, red pepper flakes, and smoked paprika to the pan. Cook until fragrant, about 30 seconds.
- 5
Stir in pumpkin puree, cream cheese, nutmeg, and reserved pasta water. Simmer for about 5 minutes until slightly thickened. Lower heat if boiling heavily.
- 6
Add drained pasta to the sauce and cook for 2-3 minutes, stirring to coat.
- 7
Serve immediately topped with crumbled bacon, shredded cheese, and crumbled sage.
Tips
Cook pasta just under al dente as it finishes cooking in the sauce.
Reserve pasta water before draining; use it to adjust sauce consistency.
Watch sage leaves carefully while crisping as they brown quickly.
Use freshly grated nutmeg for best flavor.
Good to Know
Refrigerate leftovers up to 3 days in an airtight container. Reheat gently over low heat with a splash of pasta water to restore creaminess.
Prepare bacon, crisp sage, and dice onion up to 1 day ahead. Do not assemble sauce until serving.
Plate immediately after combining pasta and sauce. Top with warm bacon, cheese, and sage just before serving.
Common Mistakes
Burn red onion by cooking at too high heat; watch for fragrance cue.
Overcook pasta before adding to sauce; finish cooking in the sauce for better texture.
Discard bacon fat if you want richness; source notes you can substitute 1 Tbsp olive oil for lighter version.
Let sage sit too long in pan; remove immediately when crispy to prevent burning.