fettuccine with pumpkin sauce
A great fall side for roast chicken, or as an entree with a salad.
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yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For fettuccine with pumpkin sauce
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8 ozdry fettuccine
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2 slicebacon, diced (applewood smoked)
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2 Tbspfinely chopped fresh sage, divided
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2 cloveminced garlic
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3/4 ccanned pumpkin puree (not pie filling)
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1/2 cgrated parmesan cheese
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salt and pepper, to taste
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1/4 cheavy cream
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2 Tbspchopped flat-leaf parsley
How To Make fettuccine with pumpkin sauce
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1Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
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2Heat 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.
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3Stir in pumpkin puree, Parmesan cheese, salt, and pepper.
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4Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated.
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5Sprinkle with remaining 1 tablespoon sage and parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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