Rating: 3.5 stars
40 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 1
Nora Singley

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Credit: William Brinson

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

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  • Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 14 to 16 minutes. Transfer to a plate; reserve the skillet.

  • Add the pumpkin, thyme sprigs, and 1½ cups water to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is very soft and most of the water has evaporated, 6 to 8 minutes.

  • Add the onion, pumpkin, thyme leaves, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce).

  • Serve the pasta with black pepper and additional pecorino, if desired.

Nutrition Facts

477 calories; fat 16g; saturated fat 11g; cholesterol 41mg; sodium 555mg; protein 15g; carbohydrates 65g; sugars 6g; fiber 8g; iron 4mg; calcium 268mg.
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