Graveyard Pasta

Why You’ll Love This Recipe

I like this recipe because it’s both fun and indulgent. The pasta itself is creamy and cheesy, with a blend of parmesan and gruyere that feels luxurious. The nutmeg adds a subtle warmth that balances the richness. I also enjoy how easy it is to decorate—the panko crumbs and bread tombstones turn a simple pasta dish into a conversation piece.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound bucatini pasta, cooked according to package instructions
1/2 cup unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy whipping cream
1/2 tsp salt
1/4 tsp pepper
1 cup freshly grated parmesan cheese
1 cup freshly grated gruyere cheese
1/4 tsp freshly grated nutmeg
Black food coloring
1/4 cup Panko bread crumbs
6 slices bread (suggested: honeywheat)

Directions

1. I toast the panko breadcrumbs in a dry pan over low heat until golden brown, then set aside.

2. I use a tombstone cookie cutter to cut out shapes from the bread slices, then toast them in a 350°F oven until crisp.

3. In a large skillet, I melt butter over low heat, then add garlic and sauté until fragrant.

4. I stir in the heavy cream, salt, and pepper, mixing until smooth.

5. I add parmesan and gruyere, whisking gently over low heat until melted into a creamy sauce.

6. I stir in black food coloring until the sauce reaches the spooky shade I like.

7. I grate in nutmeg and whisk again.

8. I toss the cooked bucatini into the sauce, coating evenly with tongs.

9. I transfer the pasta to a serving dish, sprinkle with toasted panko “dirt,” and decorate with tombstone toasts.

Servings and Timing

This recipe serves about 6. It takes around 15 minutes to prep, 20 minutes to cook, and is ready in 35 minutes.

Variations

Sometimes I add sautéed mushrooms for extra “earthy” flavor, or roasted butternut squash cubes for a sweet contrast. If I want a stronger cheese flavor, I increase the parmesan. I’ve also made a scarier version with edible eyes or olive “worms” mixed into the pasta. For a lighter twist, I swap heavy cream for half-and-half.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. The bread tombstones are best fresh, so I store those separately and toast again if needed.

FAQs

Do I have to use bucatini?

No, I can use spaghetti, fettuccine, or any pasta I have on hand.

How do I get the sauce really black?

I add enough black food coloring until the sauce reaches the shade I want—gel coloring works best.

Can I make this ahead of time?

Yes, I prepare the sauce and pasta separately, then combine just before serving.

Can I use different cheeses?

Yes, fontina or mozzarella work well, but I like the mix of parmesan and gruyere for flavor and meltability.

Is the food coloring safe?

Yes, standard food coloring is safe, but I use gel or natural black food coloring for the best results.

Can I make it less rich?

Yes, I swap some of the cream for milk or broth to lighten the sauce.

Can kids eat this pasta?

Yes, it’s kid-friendly and fun—they usually love the Halloween presentation.

Can I make this gluten-free?

Yes, I use gluten-free pasta and gluten-free bread for the tombstones.

How do I stop the sauce from separating?

I cook it low and slow, making sure the cheese melts gradually without overheating.

Can I freeze this pasta?

I don’t recommend freezing since creamy sauces can separate, but it keeps well in the fridge.

Conclusion

This graveyard pasta is one of my favorite Halloween recipes because it’s both festive and delicious. I love how the black sauce, breadcrumb “dirt,” and bread tombstones transform a comforting pasta dish into a spooky showstopper. It’s a fun way to celebrate the season while enjoying a rich, cheesy meal.