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Pumpkin Cacio e Pepe for Cozy Autumn Nights

Pumpkin Cacio e Pepe made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 200 grams spaghetti
  • 300 grams pumpkin puree
  • 100 grams Pecorino Romano cheese grated
  • 2 tablespoons unsalted butter
  • Black pepper to taste
  • Salt to taste

Method
 

  1. Cook the spaghetti according to package instructions.
  2. In a saucepan, melt the butter over medium heat.
  3. Stir in the pumpkin puree and mix thoroughly.
  4. Gradually add the grated Pecorino Romano cheese.
  5. Mix in the black pepper and salt to taste.
  6. Combine the cooked spaghetti with the sauce.
  7. Serve immediately, garnishing with extra cheese and black pepper.