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overhead shot of pumpkin goat cheese pappardelle with crispy fried sage and pancetta
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4.15 from 7 votes

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 and best of all ready in only 25 minutes.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: pappardelle recipe, pumpkin goat cheese pappardelle, pumpkin goat cheese pasta
Servings: 6
Calories: 869kcal


  • 1 pound pappardelle pasta uncooked
  • 4 ounce pancetta roughly chopped

For Sauce

  • 2 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup canned pumpkin
  • 8 ounce goat cheese crumbled
  • 2 ounce Parmesan cheese grated
  • 1/4 cup chopped fresh sage
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste

For Crispy Fried Sage

  • 2 tablespoon butter
  • 15-20 fresh sage leaves


  • 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.



  1. 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.
  2. If you're looking to cut down on calories, try half and half or whole milk instead of heavy cream 
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 869kcal | Carbohydrates: 61g | Protein: 26g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 229mg | Sodium: 562mg | Potassium: 398mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8362IU | Vitamin C: 3mg | Calcium: 283mg | Iron: 3mg