Browned Butter Pumpkin Bacon Linguine
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This Pumpkin Bacon Linguine Recipe combines creamy pumpkin, crispy bacon, sage, and Parmesan with nutty browned butter for a cozy fall pasta dinner.
Pumpkin isn’t just for pies! Here, it becomes the base of a savory pasta sauce, with browned butter and sage adding plenty of autumn flavor. Tossed with linguine and finished with Parmesan, it’s a great way to use that can of pumpkin purée somewhere other than dessert.
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Why You’ll Love This Pumpkin Bacon Linguine Recipe
- A savory way to use pumpkin: If you automatically associate pumpkin with baking, this pasta shows just how well it works in savory dishes too.
- Browned butter is worth the extra few minutes: Browning transforms ordinary butter into something wonderfully nutty and aromatic.
- Made for fall dinners: It’s a fun seasonal alternative when you’ve had enough of soups and stews but still want something cozy.
- Ready in around 35 minutes: You get all those rich fall flavors without committing to an afternoon in the kitchen.
- Great for leftover pumpkin purée: If you’ve opened a can for another recipe, this is a tasty way to use up some of what’s left.
Love cooking with pumpkin? Browse our Pumpkin Recipes for plenty more sweet and savory ways to use it.
Pair Pumpkin Bacon Linguine With…
Build a complete fall dinner around your pumpkin linguine with a light appetizer, vegetable side, seasonal dessert, or autumn cocktail.
How Do I Make Pumpkin Bacon Linguine?
Check out the recipe card below—you can print or save it for later—please leave a review and star rating!
Pumpkin Bacon Linguine
Ingredients
- 4 slices bacon streaky bacon
- 12 ounces linguine
- 6 tablespoons unsalted butter cut into 6 even pieces
- 3 shallots diced
- 2 garlic cloves minced
- 3-4 fresh sage leaves
- 1 cup pure pumpkin purée canned or homemade
- ½ cup heavy cream double cream
- Black pepper to taste
- 2 ounces Parmesan cheese shaved into strips
SUGGESTED PRODUCTS
Instructions
- Cook the bacon in a large, light-colored skillet over medium heat until crisp. Transfer to a paper towel-lined plate.
- Add the sage leaves to the bacon drippings and cook for 3-4 minutes, until crisp. Transfer to the plate with the bacon.
- Cook the linguine according to the package directions. Drain well without rinsing and keep warm.
- Carefully wipe out the skillet used for the bacon. Add the butter and cook gently over medium heat until melted. Reduce the heat to medium-low and continue cooking for 5-6 minutes, stirring occasionally, until the butter turns golden brown and begins to foam. Watch it carefully to prevent burning.
- Add the shallots and garlic to the browned butter and cook for 2-3 minutes, until softened and fragrant.
- Stir in the pumpkin purée and heavy cream. Cook for 2-3 minutes, until the sauce is heated through.
- Add the drained linguine to the pumpkin sauce and toss until evenly coated. Season with black pepper to taste. Additional salt shouldn't be necessary because the bacon and Parmesan add saltiness.
- Break the crispy bacon into large pieces and crumble the fried sage leaves.
- Twirl the linguine onto serving plates and top with the crispy bacon, sage, and Parmesan shavings. Serve and enjoy!
Notes
Tips
- Use a light-colored skillet, such as stainless steel or ceramic, to easily see when the butter changes color.
- Watch the butter closely as it browns. It can go from golden and nutty to burnt quickly.
- This recipe requires pure pumpkin purée, not sweetened pumpkin pie filling.
- Don’t rinse the linguine after draining, as the starch remaining on the pasta helps the pumpkin sauce cling to it.
- For meal prep, make a double batch of browned butter and freeze the extra in an ice cube tray for future recipes.
Substitutions
- American-style bacon is closest to streaky bacon in the UK.
- Canned pumpkin purée isn’t as common in UK supermarkets, but it can be found in some larger stores and online. Homemade pumpkin purée can also be used. Do not use pumpkin pie filling!
Leftovers
- Let leftovers cool before transferring them to an airtight container and refrigerating.
- The pumpkin sauce will thicken during storage. Add a small splash of cream or water when reheating if needed.
- Reheat gently until piping hot throughout before serving.
- Not suitable for freezing
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Put Pumpkin on the Dinner Menu
Keep this one in mind when you’ve opened a can of pumpkin for fall baking and inevitably have some left in the fridge. Instead of making another batch of muffins, turn it into dinner!
The recipe is also a fun choice for a casual Halloween or autumn dinner when you want the menu to feel seasonal without making everything pumpkin-shaped.
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