Pumpkin Goat Cheese Pappardelle

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! This recipe is so impressive, but incredibly easy to make.

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 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 your honey and they will love you lots.

If you love this recipe, try out my Pumpkin Sausage Pasta!

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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Pumpkin Goat Cheese Pappardelle

5 from 1 vote

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

Author: Joanna Cismaru

Serves: 6

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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! This recipe is so impressive, but incredibly easy to make.

Ingredients

• 1 lb pappardelle pasta uncooked
• 4 oz pancetta roughly chopped

For Sauce

• 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
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste

For Crispy Fried Sage

• 2 tbsp butter
• 15-20 fresh sage leaves

US Customary - Metric

Instructions

• 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 minute.
• Garnish the pasta with the remaining pancetta, more Parmesan cheese if required and the crispy fried sage.

Video

Recipe Notes

This dish is 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.

 

If you're looking to cut down on calories, try half and half or whole milk instead of heavy cream.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

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Nutrition Information:

Calories: 869kcal (43%)Carbohydrates: 61g (20%)Protein: 25g (50%)Fat: 58g (89%)Saturated Fat: 33g (206%)Cholesterol: 228mg (76%)Sodium: 562mg (24%)Potassium: 398mg (11%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 8360IU (167%)Vitamin C: 3mg (4%)Calcium: 283mg (28%)Iron: 3.4mg (19%)

Course:Main Course

Cuisine:Italian

Keyword:pappardelle recipe, pumpkin goat cheese pappardelle, pumpkin goat cheese pasta

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