Brown Butter Pumpkin Parm Mafaldine (Printable Version)
Mafaldine pasta in a rich blend of brown butter, pumpkin, cream, and toasted herb pangrattato.
# Everything You’ll Need:
→ Pasta and Sauce
01 -
0.5 lb mafaldine pasta
02 -
6 tbsp unsalted butter
03 -
6 garlic cloves, minced
04 -
1 cup pumpkin purée
05 -
0.5 cup heavy cream
06 -
0.5 cup Parmigiano Reggiano, finely grated
07 -
Salt, to taste
08 -
Pasta water, as needed
→ Pangrattato Topping
09 -
0.5 cup plain panko breadcrumbs
10 -
2 tbsp extra virgin olive oil
11 -
1 garlic clove, minced
12 -
0.25 cup Parmigiano Reggiano, grated
13 -
2 tbsp fresh herbs (parsley, oregano, sage), finely chopped
14 -
Salt, to taste
# Steps to Cook:
01 -
Heat extra virgin olive oil in a large sauté pan over low heat. Add minced garlic and cook for 1-2 minutes until aromatic. Stir in panko breadcrumbs and salt; toast until breadcrumbs turn light golden brown. Incorporate fresh herbs and grated Parmigiano; continue to toast for 2-3 minutes. Remove from heat and set aside.
02 -
In a large sauté pan, melt butter over medium heat until it bubbles and caramelizes to a golden brown, stirring frequently. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in pumpkin purée, remove from heat, then mix in heavy cream and Parmigiano. Season with salt to taste.
03 -
Bring a large pot of salted water to a boil. Add mafaldine and cook until al dente according to package instructions. Reserve 1 cup pasta water and drain pasta.
04 -
Return sauté pan with pumpkin sauce to medium-high heat. Add cooked pasta and 0.25 cup reserved pasta water; toss to coat evenly. Add additional pasta water in 0.25 cup increments as needed to achieve desired sauce consistency.
05 -
Plate pasta and generously top with pangrattato and additional grated Parmigiano as desired.
# Extra Suggestions:
01 -
Toast pangrattato carefully to avoid burning, as it enhances texture and flavor.