Fettucine with Pumpkin Sauce
Rate this recipe
0/5
(0 Votes)
Ingredients
- 8 ounces uncooked fettuccine
- 2 applewood-smoked bacon slices, chopped
- 2 tablespoons finely chopped fresh sage, divided
- 2 garlic cloves, minced
- 3/4 cup canned unsalted pumpkin puree
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh flat-leaf parsley
Details
Preparation
Step 1
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.
You'll also love
- Toasted Quinoa Salad with Lemon... 0/5 (0 Votes)
- Linguine Salad 0/5 (0 Votes)
- Apple Cider Creme Brulee 5/5 (1 Votes)
- PARMESAN ARTICHOKE NIBBLERS 0/5 (0 Votes)
- Warm Spinach and Pine Nut Salad 0/5 (0 Votes)
- Roasted Chicken Thighs with ... 0/5 (0 Votes)
- Momma's Creamy Baked Macaroni and... 0/5 (0 Votes)
- Bailey's Pumpkin Pie 0/5 (0 Votes)
Review this recipe