Hey there, fellow food lovers! Fall is truly the most wonderful time of the year for me, especially when it comes to cozy meals that warm the soul. Today, I want to share a recipe I’ve been hooked on: Pumpkin, Bacon & Caramelized Onion Pasta. Seriously, every bite feels like a big, comforting hug! The combination of creamy pumpkin, crispy bacon, and sweet caramelized onions is just perfection. Plus, it’s really simple to make, and I promise, once you try it, it’ll become your go-to autumn dish too!
Nutritional Benefits
Let’s talk about the good stuff. Pumpkin is not only delicious but also packed with nutrients! It’s high in Vitamin A, which is great for your eyes, and it has a good amount of fiber, helping with digestion. Meanwhile, onions can support your heart health, and who doesn’t love bacon for that crispy and savory flavor? Just remember, balance is key! Enjoying this pasta with a side salad could be a lovely way to incorporate some greens into your meal!
Adaptable Variations to Make
I love that this recipe is flexible! Here are a few ideas to mix things up:
- Switch Up the Pasta: If you’re not a fan of rigatoni, any pasta you love will work just fine! Penne or farfalle can add a fun twist.
- Vegetarian Version: You can replace bacon with mushrooms for that savory umami flavor. Just sauté them until golden before adding the onions.
- Spice It Up: If you love heat, toss in some crushed red pepper flakes, or even diced jalapeños for a kick!
Easy Pumpkin, Bacon & Caramelized Onion Pasta Recipe
Ingredients
- 8 oz rigatoni pasta (or your favorite pasta)
- 2 tablespoons olive oil
- 6 oz bacon (diced)
- 1 medium onion (sliced)
- 2 cups pumpkin (peeled and diced into small cubes)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley (chopped, for garnish)
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
- 1/2 cup vegetable or chicken broth (optional, for flavor)
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Instructions
- Cook the Pasta: Start by boiling a large pot of salted water. Add the rigatoni and cook until it’s al dente. Remember to reserve a cup of that lovely pasta water before draining!
- Cook the Bacon: Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the diced bacon and cook until it’s crispy, about 5-7 minutes. Take the bacon out with a slotted spoon and let it rest on a plate. Leave that heavenly bacon fat in the skillet!
- Caramelize the Onions: In the same skillet, add the sliced onions to that fragrant fat. Cook low and slow, stirring occasionally until they become soft and golden, about 15-20 minutes. If they get too dark too fast, lower the heat a bit!
- Sauté the Pumpkin and Garlic: Add the diced pumpkin to the skillet with the onions and cook for about 5 minutes until it starts to soften. Then, add the minced garlic and cook for another 1-2 minutes until you can smell it—yum!
- Create the Sauce: Pour in the heavy cream and stir everything together till combined. If you’re feeling fancy, splash in some vegetable or chicken broth, and season with salt, pepper, and red pepper flakes. Let it simmer for about 5 minutes until it thickens just a bit.
- Combine Pasta and Sauce: Gently add your drained pasta to the skillet, tossing it all together with the creamy sauce. If things look a bit too thick, slowly add in some reserved pasta water until it’s just perfect!
- Finish the Dish: Stir in half of the grated Parmesan cheese and the crispy bacon, mixing until everything is well combined and cheesy.
- Serve: Dish it all out into bowls, top with the remaining Parmesan cheese and fresh parsley. Don’t forget a sprinkle of red pepper flakes if you’re in the mood for some heat. Dig in and enjoy this comforting bowl of fall goodness!
Practical & Valuable Tips
- If you want to save time, consider dicing the pumpkin and slicing the onions the day before.
- For a creamier sauce, let it simmer longer but be careful not to overcook.
- Leftovers store well in an airtight container in the fridge for 2-3 days. Just reheat gently on the stove!
Equipment Needed
Here’s what you’ll need to whip up this delicious pasta:
- A large pot for the pasta
- A large skillet for making the sauce
- Slotted spoon for removing the bacon
- A wooden spoon or spatula for stirring
- A measuring cup and spoons
- Chopping knife and cutting board
Frequently Asked Questions
- Can I use canned pumpkin instead of fresh? Absolutely! Just make sure you use pure pumpkin puree and not pumpkin pie filling.
- What can I use instead of heavy cream? You can use half-and-half, or for a lighter option, try a combination of milk and a little butter for richness.
- Can I make this ahead of time? Yes! You can prep the pumpkin and onions the day before, and just combine everything right before serving.
- What type of pasta works best? While rigatoni is fantastic, any type of pasta you prefer can work just as well!
- Can I freeze the leftovers? It’s best to eat it fresh, but you can freeze it for about a month. Just thaw and reheat gently!
So, are you ready to dive into this creamy, savory delight? I’d love to hear about your experiences in the kitchen with this recipe! Did you switch it up? Share your creations and ideas with me on Pinterest! Let’s keep the conversation going and inspire each other in the kitchen!
