Fettuccine With Pumpkin Sauce

Mikekey K

By
@Mikekey

A great fall side for roast chicken, or as an entree with a salad.


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Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

8 oz
dry fettuccine
2 slice
bacon, diced (applewood smoked)
2 Tbsp
finely chopped fresh sage, divided
2 clove
minced garlic
3/4 c
canned pumpkin puree (not pie filling)
1/2 c
grated parmesan cheese
salt and pepper, to taste
1/4 c
heavy cream
2 Tbsp
chopped flat-leaf parsley

Directions Step-By-Step

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.
3
Stir in pumpkin puree, Parmesan cheese, salt, and pepper.
4
Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated.
5
Sprinkle with remaining 1 tablespoon sage and parsley.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Hashtag: #Fall