Description

A rich, creamy pumpkin sauce with Parmesan, garlic, savory herbs, and a hint of red pepper flakes coats tender farfalle pasta. Add crispy bacon for extra flavor, or leave it out for a satisfying vegetarian-friendly dinner.

Ingredients

Scale

8 ounces dry farfalle pasta
3 slices uncured bacon, diced (optional)
1 tablespoon unsalted butter
¼–½ cup finely diced onion
3–4 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups half-and-half (or 1 cup whole milk and 1 cup heavy cream)
¾ cup pumpkin puree (not pumpkin pie filling)
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ teaspoon salt
¼ teaspoon ground black pepper
4 ounces cream cheese, cut into small cubes
½ cup grated Parmesan cheese, plus more for serving

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Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the farfalle according to the package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. Cook the bacon (optional). Meanwhile, cook the diced bacon in a large skillet over medium heat until crisp, about 5–7 minutes. Transfer to a paper towel-lined plate and set aside. Carefully drain the bacon grease and wipe the skillet clean.
3. Sauté the aromatics. In the same skillet, melt the butter over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
4. Start the sauce. Sprinkle the flour over the onions and garlic. Stir constantly for about 1 minute. Gradually pour in the half-and-half, whisking to combine and prevent lumps.
5. Add the pumpkin and seasonings. Stir in the pumpkin puree, rosemary, sage, oregano, red pepper flakes, salt, and black pepper. Reduce the heat to medium-low and simmer gently for 2–3 minutes, stirring occasionally.
6. Make it creamy. Reduce the heat to low. Add the cream cheese and stir until melted and smooth. Stir in the Parmesan cheese until fully incorporated. Avoid boiling the sauce.
7. Combine with the pasta. Add the drained farfalle and gently toss until evenly coated. If the sauce is too thick, add a splash of reserved pasta water at a time until it reaches your desired consistency.
8. Serve. Divide the pasta among plates and top with the crispy bacon, if using, and additional grated Parmesan. Serve warm.

Notes

Bacon: The bacon is optional but adds a smoky, savory finish. Cook it separately and sprinkle it over the finished pasta to keep it crispy. If omitting the bacon, simply begin by melting the butter and cooking the onion.

Sauce consistency: The sauce thickens as it cools. Reserve some pasta water and add a little at a time when combining the pasta and sauce to keep everything creamy.

Prep Time: 10 min
Cook Time: 20 min
Category: Dinner
Method: Stovetop
Cuisine: American