fettuccine with pumpkin sauce

Name: Fettuccine With Pumpkin Sauce
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 8 ounce(s) dry fettuccine; 2 slice(s) bacon, diced (applewood smoked); 2 tablespoon(s) finely chopped fresh sage, divided; 2 clove(s) minced garlic; 3/4 cup(s) canned pumpkin puree (not pie filling); 1/2 cup(s) grated parmesan cheese; - salt and pepper, to taste; 1/4 cup(s) heavy cream; 2 tablespoon(s) chopped flat-leaf parsley

4 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on May 20, 2016

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

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make fettuccine with pumpkin sauce

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.

Step 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.
Step 3

Stir in pumpkin puree, Parmesan cheese, salt, and pepper.
Step 4

Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated.
Step 5

Sprinkle with remaining 1 tablespoon sage and parsley.
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