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Pumpkin and Bacon Pasta

  • Prep Time:
    5 minutes

  • Cook Time:
    25 minutes

  • Total Time:
    30 minutes

  • Yield:
    6 servings

  • Category:

  • Method:

  • Cuisine:


This creamy Pumpkin and Bacon Pasta is prepared in 30 minutes and crammed with the flavors of fall! Made with tender pasta tossed in a velvety pumpkin cream sauce, spiced with nutmeg and a touch of crushed red pepper.


  • 1 pound bacon, chopped
  • 1 cup diced onion
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon nutmeg
  • 1 (15- ounce) can of pumpkin puree
  • 1 cup light cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup fresh grated parmesan cheese
  • Optional garnish – fresh parsley
  • 1 pound pasta cooked according to package directions, ensure to salt your water in terms of a boil.


  1. In a large skillet or Dutch oven over medium heat, cook the bacon and onion together until the bacon is crisp and the onions are soft and lightly caramelized, about 15 minutes.
  2. Drain excess bacon grease from the skillet and add in the wine and stock, scraping up the brown bits in the bottom of the pan. Add in the crushed red pepper, nutmeg, pumpkin, cream, salt, and pepper. Stir to combine and bring the mixture to a low boil. Reduce heat to low and simmer for 5 minutes, stirring repeatedly. Remove the pan from the heat and stir in the parmesan cheese.
  3. Add the cooked pasta to the sauce and stir to coat. Garnish with fresh parsley and more parmesan cheese, if desired.
  4. Serve instantly


  • If you don’t have wine, you can omit it and increase the stock
  • Store airtight in the fridge for up to 3 days.
  • Can even be made with ground sausage rather than bacon.