Rachael Ray’s Pumpkin Pasta Is Fall Comfort Food at Its Best

I'm a sucker for all things fall. Maybe it's because I live in Los Angeles, where the September weather is 91°F instead of crisp and cool. (I've had more than one conversation about how Uggs regulate body temperature in any weather, while co-sweating in line with someone at the post office.) It may be hot outside, but still: Bring me the cinnamon-scented pine cones, crunchy leaves, a crackling fire, and a bowl of pasta that's cozier than the bear on a box of Sleepytime Tea.

Rachael Ray's recipe for Pumpkin Carbonara taps autumn's most famous squash for a savory recipe that even pumpkin-averse pasta fans will love (or, ahem, not even notice).

Why I Love Rachael’s Pumpkin Carbonara

This pasta out-pastas all fall pastas. It's a sweater-weather dish that requires zero roly-poly chopping, up-to-the-elbow seed scooping, or oven roasting of actual pumpkins. The recipe also conveniently leaves you with an almost-full bottle of dry white wine to toast your winning effort.

It starts by pan-frying the pancetta into glorious caramelized morsels. (Look for pre-cubed pancetta in a package in your grocery store's deli case.) After removing it from the pan, in goes a comforting blend of scallions, garlic, and fresh sage to simmer, setting the stage for your modest half-cup of pinot grigio (or whatever you happen to have in your fridge), which cooks down in a matter of minutes. Stir in pumpkin purée straight from the can, and you're ready to cook your pasta.

How I Make Rachael's Pasta My Own

It stresses me out to start a pot of water to boil, and then multitask by cooking other ingredients, so I always leave the pasta part for last. I also swap out thinner tagliatelle for wider fettuccine because I love a long pasta that has some chew to it.

After cooking my fettuccine a minute shy of the package instructions, I stir the pasta and sauce together (in my larger pasta pot, since I maxed out my sauce skillet) until all the noodles are orange. 

I top each serving with freshly chopped parsley, toasted pumpkin seeds (from the store, not a DIY pumpkin), pancetta, and grated Pecorino Romano and Parmigiano Reggiano cheese. If you want to bump up the protein and veggies, feel free to toss in some rotisserie chicken, steamed broccoli, or spinach.

This recipe feels so effortlessly fun and special. I'll be making it any time I want to brighten my spirits as the days get shorter.