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Best Creamy Pumpkin Alfredo Pasta with Crispy Prosciutto

creamy pumpkin alfredo pasta - featured image
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A rich and creamy pumpkin alfredo pasta topped with crispy prosciutto, born from a happy pantry accident. This 30-minute dish is perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • 12 oz (340 g) fettuccine or pappardelle
  • Salt, for pasta water
  • 4 oz (115 g) thinly sliced prosciutto
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 g) pumpkin puree (100% pumpkin, not pie filling)
  • 1/2 cup (50 g) freshly grated parmesan cheese
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper, freshly cracked
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup (60 ml) reserved pasta water
  • Fresh sage leaves (optional, for garnish)
  • Extra grated parmesan (optional, for serving)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook fettuccine or pappardelle according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Lay prosciutto slices in a single layer and cook for 2-3 minutes per side until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces.
  3. In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
  4. Pour in heavy cream and pumpkin puree, whisking until smooth. Bring to a gentle simmer, then reduce heat to low.
  5. Stir in ground nutmeg, black pepper, and salt. Taste and adjust seasoning if needed.
  6. Gradually sprinkle in grated parmesan while whisking continuously until fully melted and sauce is smooth. If too thick, add a splash of reserved pasta water.
  7. Add drained pasta to the skillet with the sauce. Use tongs to toss until every strand is coated. Add more pasta water a tablespoon at a time if needed to reach desired consistency.
  8. Divide pasta among warm bowls. Top with crumbled crispy prosciutto, fried sage leaves (if using), extra parmesan, and a crack of black pepper. Serve immediately.

Notes

Don’t overcook the garlic; reserve more pasta water than you think you need; toast the nutmeg in butter for deeper flavor; cook pasta one minute less than package directions; use room temperature cream to prevent curdling; serve immediately as sauce thickens upon cooling.

Nutrition

Keywords: pumpkin alfredo, creamy pasta, prosciutto, fall pasta, easy dinner, 30-minute meal

Find it online: https://zorbmeal.com/best-creamy-pumpkin-alfredo-pasta-with-crispy-prosciutto/