Creamy Pumpkin Alfredo Pasta with Prosciutto

I share a velvety and indulgent pasta dish that combines a creamy pumpkin-alfredo sauce with crispy prosciutto and fragrant sage—a cozy, elegant dish that comes together in just about 30 minutes.

Why I’ll Love This Recipe

I love how the sweetness of pumpkin puree melds with rich cream and Parmesan to create a comforting, silky sauce. The salty crunch of prosciutto and aromatic sage elevate it into something really special. I find it’s perfect for cooler weather—filling, flavorful, yet not heavy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (such as rigatoni, fettuccine, or penne)

• Pumpkin purée (canned)

• Heavy cream or half-and-half

• Butter

• Garlic (minced)

• Fresh sage leaves (chiffonade)

• Prosciutto (thin ribbons or slices)

• Salt and fresh black pepper

• Grated Parmesan or Parmigiano‑Reggiano

• Reserved pasta cooking water

directions

1. I boil the pasta in generously salted water until just shy of al dente, then reserve some pasta water before draining.

2. While the pasta cooks, I heat olive oil or butter in a skillet and fry prosciutto (and optionally sage) over medium heat until crisp—not burnt. I remove them and set aside.

3. To the same pan, I add butter, minced garlic, and sage (if not pre-fried) and sauté briefly until fragrant.

4. Then I whisk in pumpkin purée, heavy cream (or half-and-half), grated Parmesan, salt, pepper, and any nutmeg if desired. I heat until the sauce is smooth and slightly thickened.

5. I add the drained pasta into the sauce and toss, adding reserved pasta water little by little until the sauce is creamy and coats the pasta beautifully.

6. Finally, I stir in half the crisp prosciutto and sage, then serve topped with the remaining crispy prosciutto, sage, and extra Parmesan as garnish.

Servings and timing

This recipe serves about 4 to 6 people. I spend around 5 minutes on prep, 20 minutes on cooking, so the total time is roughly 25 minutes.

variations

I often adjust it based on what I have or who I’m feeding:

• I swap regular cream for half‑and‑half or even almond or coconut milk for a lighter or dairy-free version.

• I leave out prosciutto and fried sage for a vegetarian take—fresh herbs and Parmesan still make it flavorful.

• I sometimes add roasted garlic or a pinch of nutmeg/cinnamon to deepen flavor.

• I use different pasta shapes—like penne, rigatoni, or fettuccine—whichever I have on hand.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I warm gently on the stove over low-medium heat, adding a splash of reserved pasta water, broth, or cream to loosen the sauce. Freezing isn’t ideal—the sauce can separate or become grainy.

FAQs

Can I make this dish without prosciutto?

Absolutely. I simply omit it and rely on sage, garlic, and Parmesan for savory flavor. It’s still deeply satisfying—even vegetarian.

What’s the best pasta shape to use?

I prefer rigatoni or penne since their tubes hold the creamy sauce well. But fettuccine, pappardelle, or even shells work beautifully too.

How do I prevent the sauce from being too thick?

I reserve pasta water when draining and add it gradually while tossing the pasta with the sauce until it’s velvety smooth and coating each piece.

Can I make it vegan or dairy‑free?

Yes—I usually substitute cream with unsweetened almond or coconut milk and use nutritional yeast instead of Parmesan. I skip the prosciutto and just rely on herbs and garlic.

How do I keep the prosciutto crisp?

I fry it in the pan until just crispy and drain on paper towels; then I sprinkle it on top after plating, reserving some to stir in before serving for texture contrast.

Conclusion

I adore this Pumpkin Alfredo Pasta with Prosciutto because it’s deceptively simple yet truly elegant. The combination of smooth, savory pumpkin sauce, Parmesan richness, crispy prosciutto, and fresh sage feels cozy and gourmet at once. It’s become one of my favorite fall and winter meals—easy to make, luxurious in taste, and always a crowd-pleaser. Let me know if you try it with your own twist—I’d love to hear how you make it your own!

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