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Fettucine with Pumpkin Sauce

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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.

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