Creamy Pumpkin Alfredo Pasta with Crispy Prosciutto

If you’re craving a cozy fall pasta dish, this Creamy Pumpkin Alfredo Pasta with Crisciy Prosciutto is the perfect blend of comfort and flavor. The smooth pumpkin sauce, salty Parmesan, and crunchy prosciutto come together to make a warm and satisfying meal in just 30 minutes.

Why You’ll Love This Pumpkin Alfredo Pasta

This dish is great for cool nights, holiday dinners, or anytime you want a bowl of creamy comfort. Here’s why it deserves a place in your fall recipe rotation:

• Ready in just 30 minutes
• Packed with rich fall flavor
• Creamy pumpkin Alfredo with a salty, crispy bite
• A seasonal twist on classic fettuccine alfredo
• Easy to adjust for different diets

Ingredients You’ll Need

Gather these simple ingredients before you start:

• Pasta – Fettuccine, tagliatelle, or any long pasta
• Pumpkin purée – Canned pumpkin, not pumpkin pie mix
• Heavy cream – Or use half-and-half for a lighter sauce
• Parmesan cheese – Freshly grated works best
• Prosciutto – Thin slices that crisp well
• Garlic and onion – Adds great aroma and depth
• Butter or olive oil – For sautéing
• Nutmeg, sage, salt, and pepper – Season the sauce
• Pasta water – Helps thin the sauce if needed

How to Make Pumpkin Alfredo Pasta with Prosciutto

1. Cook the pasta

Boil a large pot of salted water. Cook pasta until al dente. Save ½ cup of pasta water, then drain.

2. Crisp the prosciutto

Heat a skillet over medium heat. Add prosciutto in a single layer and cook 1–2 minutes per side until crisp. Place on a paper towel-lined plate.

3. Sauté the aromatics

In the same skillet, add butter or oil. Cook the garlic and onion for 3–4 minutes until soft and fragrant.

4. Make the pumpkin Alfredo sauce

Lower the heat and stir in pumpkin purée, heavy cream, Parmesan, nutmeg, sage, salt, and pepper. Whisk until smooth. Let it simmer for 4–5 minutes to thicken.

5. Combine with pasta

Add the cooked pasta to the skillet and toss well. If the sauce feels too thick, add a little pasta water until it’s creamy.

6. Top and serve

Crumble the crispy prosciutto on top. Serve warm with extra Parmesan or fresh herbs.

Tips for the Creamiest Pumpkin Alfredo Sauce

• Use fresh Parmesan for the smoothest sauce.
• Let the sauce simmer gently, not boil.
• Stir often to help the cheese melt evenly.
• Adjust seasonings to taste.
• Add pasta water to get the ideal creamy texture.

Substitutions & Variations

Try these easy swaps:

• Dairy-free: Use coconut cream or cashew cream with vegan Parmesan.
• Gluten-free: Use gluten-free pasta.
• Add veggies: Spinach, mushrooms, or roasted butternut squash.
• Make it spicy: Add red pepper flakes.
• Switch proteins: Pancetta or bacon work well. Omit prosciutto for a vegetarian version.

What to Serve with Pumpkin Alfredo Pasta

This rich pasta pairs nicely with light sides:

• Garlic bread or rosemary focaccia
• Simple arugula salad with lemon vinaigrette
• Roasted Brussels sprouts, carrots, or squash
• A glass of Chardonnay or Pinot Grigio

Storage and Reheating Tips

• Refrigerate: Store leftovers for up to 3 days.
• Reheat gently: Warm on the stovetop with a splash of cream or milk.
• Re-crisp prosciutto: Heat in a dry skillet instead of the microwave.
• Not freezer-friendly: The cream sauce doesn’t thaw well.

FAQ’s