• Cook rigatoni until al dente, about 10 minutes. Drain, reserving 1/2 cup pasta water.

  • Cook bacon in a skillet over medium for 5 minutes, until crispy. Remove with a slotted spoon to a plate. Pour off all but 2 tbsp bacon fat. Whisk in flour; cook 1 minute. Pour in milk, bring to a simmer and cook 5 minutes. Stir in pumpkin and Gouda until smooth. In a large bowl, combine cooked pasta, bacon, sauce, reserved pasta water, salt and pepper.

Nutrition Facts

600 calories; 26 g total fat; 660 mg sodium. 68 g carbohydrates; 24 g protein;