Pumpkin Goat Cheese Pappardelle with Crispy Pancetta and Crispy Fried Sage Leaves – it’s a mouthful, I know, but it’s also creamy, delicious, simply mind blowing!
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 won’t mind and love this dish as much as I do. Because there are some major flavors going on here and the flavours are out of bounds. It will blow your mind, I mean I seriously made a pasta dish here that is mind blowing. And if you make this, you’ll want this for breakfast, lunch and dinner.
It doesn’t help that it’s been snowing here already, which just adds to my mood for these comforting pasta dishes because to me pasta is the ultimate comfort food. So here’s the thing, all these wonderful ingredients that I used in this dish work together like a fine oiled machine. If you’re going to make this, I strongly recommend not skipping any steps or ingredients, as they each play a very important role in this symphony of flavors.
So let’s do this. We’re talking al-dente pappardelle, which if you’re not sure what that is, it’s simply a type of fettuccine that is a bit wider, 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!
Although it may seem like there are a few steps to this, the sauce is really easy to prepare, it’s basically combining all the sauce ingredients together, frying some pancetta, crisping up some sage leaves in butter and that’s all she wrote. Have this with a nice glass of vino and you’ll be a happy camper. I hope you all love this pasta dish because it truly is simple, perfectly spiced, creamy and cheesy and most importantly, delicious!
This dish would make a perfect weeknight meal, especially a romantic one at that. Make this for you honey and they will love you lots.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
And now, here’s the video, tried to add some Italian music to go with it, hope it works.
- 1 lb pappardelle pasta uncooked
- 4 oz pancetta roughly chopped
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 2 cups heavy cream
- 1 cup canned pumpkin
- 8 oz goat cheese crumbled
- 2 oz Parmesan cheese grated
- 1/4 cup chopped fresh sage
- 1 tsp pumpkin pie spice
- salt and pepper to taste
- 2 tbsp butter
- 1 leaves handful sage
Cook the pappardelle according to package instructions.
In a large skillet, spray some cooking oil, then add the pancetta and cook until it starts to brown and crisp up over medium heat, about 5 minutes. Remove the pancetta from the skillet and set aside.
To make the sauce, add the 2 tbsp of butter to the same skillet and melt. Add the garlic and cook for just 30 seconds until it becomes aromatic. Add the heavy cream and whisk in the pumpkin.
Stir in the goat cheese, Parmesan cheese, chopped sage, pumpkin pie spice and season with salt and pepper as needed. Cook for about 2 minutes until the sauce comes to a boil.
Add the cooked pasta to the skillet and toss. You can add some crispy pancetta and toss that with the pasta, but leave about half of it to garnish on top.
In another small skillet melt the butter over medium heat and let it turn a light brown, at which point you can add the sage and fry until crispy, it should only take about 30 seconds to a minutes.
Garnish the pasta with the remaining pancetta, more Parmesan cheese if required and the crispy fried sage.
Best when fresh, though you can store leftovers in an airtight container for 3 days in the refrigerator. Reheat in the microwave or on the stovetop in a large saucepan.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.