Pumpkin, Gouda, and Bacon Pasta


Bacon delivers bold, smoky flavor while pumpkin and Gouda add velvety creaminess.

dutch oven of cheesy pasta topped with cooked bacon
Photo: Jacob Fox
Total Time:
25 mins
8 cups


  • 1 pound dried rigatoni pasta

  • 8 ounce smoked bacon, chopped

  • 2 cloves garlic, minced

  • 2 tablespoon all-purpose flour

  • 1 ½ cup milk

  • 1 15 ounce can pumpkin

  • 8 ounce smoked Gouda cheese, shredded (2 cups)

  • ½ cup heavy cream or half-and-half

  • ¼ teaspoon salt

  • ½ teaspoon black pepper

  • Finely chopped fresh Italian parsley (optional)


  1. In a large pot cook pasta according to package directions; drain. Return pasta to pot; keep warm.

  2. Meanwhile, cook bacon in a 12-inch skillet over medium heat until browned and crisp. Drain bacon on paper towels, reserving 2 Tbsp. drippings in skillet. Add garlic to skillet; cook for 30 seconds. Whisk in the flour; cook 1 minute. Add milk. Cook and stir until boiling. Stir in pumpkin and Gouda, whisking until cheese is melted and sauce is smooth. Add sauce to cooked pasta. Stir in half of the cooked bacon, the cream, salt,and pepper until combined. Heat through. Serve topped with remaining bacon and (if using) parsley.

Nutrition Facts (per serving)

634 Calories
28g Fat
68g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 634
% Daily Value *
Total Fat 28g 36%
Saturated Fat 15g 75%
Cholesterol 82mg 27%
Sodium 547mg 24%
Total Carbohydrate 68g 25%
Total Sugars 8g
Protein 26g
Vitamin C 3.2mg 16%
Calcium 389mg 30%
Iron 3.1mg 17%
Potassium 359mg 8%
Folate, total 142.6mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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