It is pumpkin season right? Well that literally gives me the right to put pumpkin in pretty much everything, so I will if I can. And if you love pumpkin like me, you will love this dish as much as I do. Because there are some major flavors going on here and the flavors are out of bounds. So let’s do this. We’re talking al-dente pappardelle tossed in a thick and creamy pumpkin sauce loaded with goat cheese and Parmesan cheese, topped with crispy pancetta and crispy fried sage leaves. Yes! Crispy fried sage leaves, say that with me please because that is the star of this show. If you’ve never fried sage leaves in butter before, you MUST, today!
What Is Pappardelle?
This is a type of pasta originating from the Tuscany region of Italy. It is very broad and flat, like a thicker fettuccine. It’s a pretty heavy duty noodle so I try to save it for dishes like this that are super rich and packed full of flavor. You can always substitute it with something equally twirl-able!
Ingredients
Pappardelle – You don’t have to use this style of pasta if you have something like fettuccine or even linguine on hand but I love pappardelle for rich creamy sauces like this one. Pancetta – We want a nice thinly sliced cured pork product that will crisp up nicely in a pan.
Sauce
Butter – Unsalted butter to be melted down and used to brown up our garlic. Garlic – Use as much or little as you like. Cream – Heavy cream to make it super rich, sinful, and creamy. Cheese – Parmesan cheese and crumbled goat cheese. Herbs – Chopped fresh sage, if dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh. Spices – We’re using a bit of pumpkin pie spice today – I know I know, totally counter intuitive to use it in such a savory dish but it’s delectable! Pumpkin – Make sure to check the ingredients in your pumpkin. We’re looking for 100% pure with no added spices or salt. Seasoning – Salt and pepper to taste.
Crispy sage
Butter and fresh sage – Now fresh sage is essential for this little topping as we want to ensure it’s nice and perfectly crisp, something we won’t achieve with our dehydrated herbs. Be sure the butter is still unsalted.
No Pancetta On Hand?
You can always substitute bacon if you don’t have any pancetta on hand. Just be sure to crisp it up fresh and ensure it isn’t flavored – we want all that original flavor to shine through!
Looking To Cut Down On The Calories?
If you’re looking to cut down on calories, try half and half or whole milk instead of heavy cream.
How To Make Pumpkin Goat Cheese Pappardelle
Looking To Use Fresh Pumpkin?
Well then you’re ambitious I’ll give you that, but it’s totally possible to use fresh pumpkin and to achieve that next level of flavor. Here’s what you have to do:
Leftovers
Properly cool the pasta before storing it, so that it will freeze and store evenly. It will stay fresh for 3 days in an airtight container in the fridge. Frozen pasta dishes will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.
More Must Try Recipes:
Creamy Cajun Pastalaya One Pot Hamburger Helper Lasagna Arugula and Walnut Pesto Pasta Chicken Pesto Caprese Pasta Penne with Prosciutto, Tomatoes and Zucchini Beets And Goat Cheese Pasta Leftover Ham And Cheese Penne Greek Chicken Pasta Cheesy Taco Pasta
