Description
A creamy and comforting Pumpkin Alfredo Pasta perfect for fall, featuring a rich sauce made with pumpkin purée, parmesan, and warming spices, tossed with fettuccine and garnished with crispy pancetta, nuts, and fresh parsley.
Ingredients
Scale
Pasta
- 2 lbs fettuccine (or pasta of choice)
Sauce
- 8 tbsp unsalted butter
- 6 cloves garlic, minced
- 4 cups heavy cream
- 2 cups pumpkin purée (not pie filling)
- 2 cups freshly grated parmesan cheese
- 1 tsp ground nutmeg
- 1 tsp dried sage (or 2 tsp fresh, finely chopped)
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 cup pasta water (reserved)
Garnish and Add-ins
- 4 tbsp chopped fresh parsley (for garnish)
- 1 cup crispy pancetta or bacon bits for a savory crunch
- ½ cup toasted walnuts or pecans for nutty depth
- ½ tsp crushed red pepper for subtle heat
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine in the boiling water until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta. Set both aside.
- Sauté the Garlic: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, making sure not to let it brown.
- Simmer the Sauce: Stir in the heavy cream, pumpkin purée, ground nutmeg, dried sage, salt, and black pepper. Allow the mixture to simmer gently for 5 to 7 minutes, stirring occasionally so the flavors meld and the sauce thickens slightly.
- Add Parmesan Cheese: Gradually add the grated parmesan cheese to the sauce, stirring continuously until the cheese is completely melted and the sauce is creamy. If the sauce becomes too thick, loosen it by adding some of the reserved pasta water a little at a time until your desired consistency is reached.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss thoroughly so every strand is coated with the creamy pumpkin Alfredo sauce. If using, incorporate the crispy pancetta or bacon bits, toasted walnuts or pecans, and crushed red pepper at this stage for added texture and flavor.
- Serve and Garnish: Serve the pumpkin Alfredo pasta immediately, garnished with freshly chopped parsley for a fresh pop of color and flavor.
Notes
- You can substitute fettuccine with any pasta shape you prefer.
- Adjust salt and pepper according to your taste.
- For a vegetarian version, omit the pancetta or bacon bits and consider adding sautéed mushrooms or spinach.
- Use fresh sage if available for a more vibrant flavor.
- Reserve pasta water helps to thin out the sauce and bind it to the pasta.
- Toasted nuts add a nice crunch and complement the creaminess of the sauce perfectly.
