Fettucine with Pumpkin Sauce

Fettucine with Pumpkin Sauce

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces uncooked fettuccine

  • 2

    applewood-smoked bacon slices, chopped

  • 2

    tablespoons finely chopped fresh sage, divided

  • 2

    garlic cloves, minced

  • ¾

    cup canned unsalted pumpkin puree

  • 2

    ounces Parmesan cheese, grated (about ½ cup)

  • teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 2

    tablespoons heavy cream

  • 2

    tablespoons chopped fresh flat-leaf parsley

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. 2. Heat a large skillet over medium heat. Add bacon; cook 4 minutes or until almost crisp, stirring occasionally. Add 1 tablespoon sage and garlic, and cook 1 minute, stirring constantly. Stir in pumpkin puree, Parmesan cheese, salt, and pepper. Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon sage and parsley.


Nutrition

Facebook Conversations