This pumpkin pasta infused with sage, nutmeg, and parmesan cheese is a comforting dish. As well as an exciting way to welcome in the Fall season.
Sage
Fresh sage really adds a “wow” factor to this pasta. Sage are grayish green leaves, and a member of the mint family. They are native to the Mediterranean region, although it has naturalized in many parts of the world. In fact, I have a sage plant at home, here in Arizona!
Parmigiano-Reggiano
Parmesan Cheese we all know and love! This cheese pairs wonderfully with this pumpkin pasta. However, you may be surprised to know that most of the parmesan cheese here is a US-made version of the Italian cheese, Parmigiano- Reggiano. Although Parmigiano Reggiano is much more costly, I highly recommend an occasional splurge on this delicious cheese, especially for a delicious pasta dish like this one. There truly is a difference between the traditional cheese produced in Parma, Italy vs. the knock-off stuff we produce here in the states.
A few tips to know if its real:
- It is labeled “Parmigiano- Reggiano” rather than “Parmesan” .
- The wax rim should have little dots engraved in it as well as the name “Parmigiano- Reggiano ” engraved.
- A higher price point.
- It will appear gritty in texture and break off easily
My visit to the Parmigigiano- Reggiano factory in Parma, Italy
^ Notice the engraving 
Holy Cheese! 
Cutest Italian Cheese- maker!
Microplane
Speaking of cheese, I love to smother my pasta with thinly grated cheese. This favors even cheese melting nicely over my warm dish. I always grab my Microplane 46020 Premium Classic Series Zester Grater, 18/8, Black (paid link) to accomplish this. My microplane is also ideal for grating fresh nutmeg onto my pasta. There is nothing like fresh spices.
Pumpkin Pasta
This pumpkin pasta infused with sage, nutmeg, and parmesan cheese is both a comforting dish and an exciting way to welcome in the Fall season.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
- 2 tablespoon butter
- 2 tablespoon flour
- 1/2 cup pumpkin puree
- 1/4 cup cream
- 1/2 cup milk
- 1/2 cup grated parmesan cheese
- 1 teaspoon nutmeg
- salt and pepper to taste
- 1 stem sage leaves
- 8 oz pasta
- 4 oz bacon (about 4– 5 slices) cut into bite size pieces
Instructions
- Cook your bacon per package instructions to desired crispiness. Save the bacon fat for the pasta and set bacon and fat aside.
- Boil your pasta just 1 minute short of al dente per package instructions. Drain but reserve 2 tablespoons of pasta water. Set aside
- Heat a deep large skillet over medium heat. Melt your butter. Whisk in flour until a a golden brown paste is formed. Whisk in the cream in increments, then pumpkin puree, milk, bacon fat, and pasta water. Fold in your grated parmesan cheese.
- Season with nutmeg, salt, and pepper. Add in your bacon, and pasta. Allow the pasta to finish cooking for 1 minute. Remove from heat and stir in the sage leaves.
- Sprinkle with more Parmesan and nutmeg to serve.
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