How to make Pumpkin Alfredo Pasta with Prosciutto

Get ready to make the best Pumpkin Alfredo Pasta with Prosciutto you’ve ever tasted! This creamy, cozy dish is perfect for chilly fall nights. It combines a velvety pumpkin pasta sauce with rich Parmesan cheese and salty, crispy prosciutto. This easy dinner recipe is ready in just 30 minutes, making it ideal for busy weeknights or a special meal. The blend of seasonal flavors—like nutmeg and sage—makes this a restaurant-quality pasta dish you can easily make at home. It’s a delicious twist on classic Alfredo that’s sure to become a family favorite.

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Why You’ll Love This Recipe

This pasta is a go-to comfort food that feels special and elegant.

It’s a quick and easy weeknight dinner ready in about 30 minutes.

The sauce is perfectly creamy, balanced by the salty crunch of prosciutto.

What You Need to Make This Recipe

Ingredients

12 oz fettuccine or other long pasta
4 oz thinly sliced prosciutto
1 tbsp butter or olive oil
3 cloves garlic, minced
½ small yellow onion, finely chopped
1 cup canned pumpkin purée (not pie filling)
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
¼ tsp ground nutmeg
½ tsp dried sage
½ tsp salt, to taste
¼ tsp black pepper
½ cup reserved pasta water

Tools

Large pot for cooking pasta
Large skillet
Whisk
Measuring cups and spoons

How to Make Pumpkin Alfredo Pasta, Step by Step

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it’s al dente. Save about ½ cup of the starchy pasta water before draining.
Crisp the Prosciutto: While the pasta cooks, heat a large skillet over medium heat. Lay the prosciutto slices in a single layer. Cook for 1-2 minutes on each side until they are crispy and golden. Transfer the crispy prosciutto to a paper towel-lined plate.
Sauté Aromatics: In the same skillet, add a little butter or olive oil. Sauté the minced garlic and chopped onion over medium heat for 3-4 minutes, or until they are soft and fragrant.
Make the Sauce: Reduce the heat to low. Stir in the pumpkin purée, heavy cream, grated Parmesan, nutmeg, sage, salt, and pepper. Whisk the ingredients until the sauce is smooth and creamy. Let it simmer for 4-5 minutes, stirring occasionally, until it thickens slightly.
Combine with Pasta: Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated. If the sauce is too thick, stir in a splash of the reserved pasta water to get your desired consistency.
Top and Serve: Crumble the crispy prosciutto over the pasta and serve immediately. Garnish with extra Parmesan or fresh herbs if you like.

How to Serve

Serve this rich pasta hot and fresh. A sprinkle of fresh parsley or sage adds a nice touch of color and flavor.

Storage & Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Gently warm the pasta on the stovetop over low heat. Add a splash of milk or cream to loosen the sauce as you reheat. Avoid microwaving the prosciutto—it’s best to re-crisp it in a dry pan separately.

Make-Ahead: You can prepare the pumpkin Alfredo sauce up to 3 days in advance and store it in the refrigerator. When you’re ready to eat, just reheat the sauce and toss it with freshly cooked pasta.

Special Tips

Fresh is Best: Always use freshly grated Parmesan cheese. Pre-shredded cheese has additives that can make the sauce grainy.
Don’t Boil: Simmer the sauce gently. High heat can cause the cream to separate.
The Power of Pasta Water: This starchy water is key! It helps the sauce stick to the noodles and gives it a luxurious, silky texture.

Variations

Dairy-Free: Use full-fat coconut milk or cashew cream and a vegan cheese alternative to make a vegan pumpkin Alfredo.
Add Veggies: Stir in some baby spinach, sautéed mushrooms, or roasted butternut squash for extra nutrients.
Different Protein: Swap the prosciutto for crispy bacon, pancetta, or grilled chicken to change up the flavor.

Side Dishes

A simple side salad with a light vinaigrette.
Warm garlic bread or crusty artisan bread for dipping.
Roasted vegetables like asparagus or Brussels sprouts.

Common Mistakes

Using pumpkin pie filling: This is a big one! Always use plain canned pumpkin purée.
Forgetting to reserve pasta water: This starchy water is crucial for a creamy sauce that clings to the pasta.
Overcooking the pasta: Cook it al dente so it holds up well in the rich sauce.

FAQs

Q: Can I use fresh pumpkin instead of canned?

A: Yes, you can! Just roast and purée a fresh pumpkin. Make sure to drain any excess moisture so your sauce doesn’t become watery.

Q: What other types of pasta work with this sauce?

A: This sauce pairs well with any pasta that has a good surface area for the sauce to cling to. Think tagliatelle, linguine, penne, or even rigatoni.

Q: Is this a good recipe for fall entertaining?

A: Absolutely! This Pumpkin Alfredo with Prosciutto is a great recipe for Thanksgiving, a Halloween dinner party, or any cozy fall gathering. It’s elegant and impressive but incredibly simple to make.

Q: Can I make this a vegetarian dish?

A: Yes, simply omit the prosciutto. The sauce is so flavorful on its own that the dish will still be delicious.

Conclusion

This creamy pumpkin alfredo pasta is the ultimate fall comfort food. It’s a simple yet elegant meal that comes together quickly, delivering rich, savory flavors that will make you feel cozy and satisfied. The velvety pumpkin sauce with crispy prosciutto is a winning combination. Whether you’re looking for a quick weeknight dinner or a stunning meal for a fall dinner party, this easy pumpkin pasta recipe is one you’ll want to make all season long.

Recipe Card: Pumpkin Alfredo Pasta with Prosciutto

Prep Time	10 mins	Cook Time	20 mins	Total Time	30 mins
Course	Main Course	Cuisine	American, Italian	Servings	4