Ok pasta lovers, this recipe is for you! I’ve spiced up the popular Cacio E Pepe dish and added a little fall flair to it. I was obsessed with this pasta dish while traveling through Italy, so I had to recreate it at home but I figured I’d add a taste of fall to make it a bit unique and seasonal. Sounds a bit strange to add pumpkin to pasta but I swear it’s so good. It adds a bit of a sweet yet salty kick to the already peppery dish. It’s a flavor explosion!
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-1 pound spaghetti (gluten-free)
-1 cup of parmesan cheese
-1 1/2 cups finely grated Pecorino-Romano, plus additional for serving
-3 tablespoons pumpkin puree
-dash of nutmeg
Pumpkin Cacio E Pepe Instructions
Maple Bourbon Cocktail Ingredients
-1/2 ounce pure maple syrup
-1/2 ounce fresh orange juice
-4 dashes of Angostura bitters
-1/2 orange wheel
– 2 ounces bourbon Ice
– 1 1/2 ounces chilled seltzer to top off at the end