Open Arms of Minnesota

WEEKLY RECIPE: Pumpkin Alfredo with Crispy Pancetta

Tis the season of everything pumpkin! Now that October is here, pumpkin flavored products are starting to pop up all over grocery stores. Many of these food items feature pumpkin in the sweet variety, such as pies, cookies, and coffee drinks. If you are looking for a warm, savory way to enjoy pumpkin fall flavor without the sweetness, try this delicious Pumpkin Alfredo with Crispy Pancetta.

This pasta is incredibly easy to throw together and takes less than 15 minutes total to make. And the final product looks like you spent much longer making it! Pumpkin is a great source of carotenoids, which are the inactive form of Vitamin A. Once carotenoids are digested, they convert into the active form of Vitamin A, and can help support your immune system, eye health, and bone health. This dish would pair nicely with a fresh, green salad and will be sure to impress at your next dinner party!

Pumpkin Alfredo with Crispy Pancetta

Makes 4 servings

Recipe adapted from Delish


  • 10 ounces dry linguine
  • 2 Tbs unsalted butter
  • 4 ounces of pancetta
  • 2-3 garlic cloves, minced
  • ¾ cup pumpkin puree
  • ½ cup whole milk
  • 1 cup grated parmesan cheese
  • ½ tsp fresh rosemary, chopped
  • Pinch of nutmeg
  • Pinch of black pepper
  • 2 Tbs parsley, chopped, for serving


  1. In a large pot on the stove, start to boil a pot of water. Once boiling, cook according to package directions. Once finished, drain pasta and set aside for later.
  2. In a skillet over medium heat, cook pancetta until crispy, typically 4-5 minutes for each side (or if pre-chopped, about 5-8 minutes total). Remove crispy pancetta from the skillet, chop into bite sized pieces if needed, drain excess grease, and set aside for later.
  3. While the pasta and pancetta are cooking, in a large sauté pan, melt butter, occasionally swirling in the pan, over medium heat until melted all the way through. Add minced garlic and sauté for about 1 minute, then add rosemary.
  4. After 1 minute, add pumpkin puree to the pan and stir to combine. Once this has become homogenous, stir in milk, then parmesan cheese, nutmeg, and black pepper. Simmer sauce for approximately 5 minutes.
  5. Add drained pasta to the pumpkin alfredo in the sauté pan, toss until pasta is completely coated in sauce. Dish into individual servings, top with crispy pancetta pieces, fresh parsley, and more parmesan cheese, and enjoy!

Nutrition Info (for 1 serving): 550 calories, 25 g total fat, 11 g saturated fat, 570 mg sodium, 62 g carbohydrates, 4 g fiber, 20 g protein.

More from Open Arms

Open Arms Thanksgiving Efforts Featured on KARE 11

KARE 11 reporter Samie Solina visited our Minneapolis kitchen during the week of Thanksgiving to talk to volunteers and highlight our efforts to deliver thanksgiving dinners to our clients and their loved ones. She also interviewed Tricia, an Open Arms client. Watch the video

Read More »

St. Paul Kitchen & Campus Opening Soon!

Open Arms is set to open the St. Paul Kitchen & Campus! Here’s everything you need to know!! Open Arms of Minnesota will open our brand-new St. Paul Kitchen and Campus the first week in January, positioning us to serve even more clients in

Read More »

Open Arms Receives Regional Philanthropy Award

Open Arms named a Regional Philanthropy Award recipient at the 2022 Fundraise North Conference by the Association of Fundraising Professionals Minnesota Chapter Open Arms was one of the recipients of a Regional Philanthropy Award on Thursday, Nov. 10 at the 2022 Fundraise North Conference

Read More »