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Pumpkin Cacio e Pepe

kept byhawk206

1/2 pound pasta of your choice (I used campanelle)
1 to 2 cups reserved pasta water
1 teaspoon olive oil
4 tablespoons unsalted butter
3 cloves garlic, finely minced or pressed
1 teaspoon freshly cracked black pepper, plus extra for topping
⅔ cup pumpkin puree
Pinch of freshly grated nutmeg
1 cup finely grated parmesan cheese
1/4 cup finely grated pecorino cheese
parmesan shavings for topping



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