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Quick Creamy Pumpkin Alfredo Pasta with Crispy Prosciutto

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A quick and easy weeknight pasta dish featuring a velvety pumpkin alfredo sauce topped with salty, crispy prosciutto. Ready in under 25 minutes, it’s the perfect comforting meal that even pumpkin skeptics will love.

Ingredients

Scale
  • 12 ounces (340g) dried pasta (fettuccine, pappardelle, or rigatoni recommended)
  • 1 cup (240ml) heavy cream
  • 3/4 cup (180g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional but recommended)
  • 1/2 cup (120ml) reserved pasta water
  • 4 ounces (115g) prosciutto, thinly sliced
  • 1 tablespoon olive oil
  • Fresh parsley or sage, chopped (for garnish)
  • Extra Parmesan cheese (for garnish)

Instructions

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat.
  2. While the water heats, place a large skillet over medium heat and add the olive oil. Once shimmering, lay the prosciutto slices in a single layer and cook for 2-3 minutes per side until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop into small pieces. Leave about 1 tablespoon of rendered fat in the pan.
  3. Add the pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup of pasta water. Drain the pasta (do not rinse) and set aside.
  4. Return the skillet with the reserved prosciutto fat to medium heat. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
  5. Pour in the heavy cream and whisk in the pumpkin puree until smooth. Add the salt, pepper, and nutmeg. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  6. Turn the heat to low and gradually sprinkle in the grated Parmesan cheese, stirring constantly until fully melted and incorporated.
  7. Add the drained pasta to the skillet and toss with tongs to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time (start with 1/4 cup) until desired consistency is reached.
  8. Divide the pasta among bowls. Top with crispy prosciutto crumbles, fresh parsley or sage, and extra Parmesan. Serve immediately.

Notes

The sauce will continue to thicken as it sits; add a splash of pasta water or milk when reheating. Don’t skip the nutmeg—it enhances the pumpkin flavor. For best results, use freshly grated Parmesan and fresh garlic. If doubling the recipe, crisp the prosciutto in batches to avoid steaming.

Nutrition

Keywords: pumpkin alfredo, creamy pumpkin pasta, prosciutto pasta, quick weeknight dinner, fall pasta recipe

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