Fettuccine With Pumpkin Sauce

Mikekey *


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

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


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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

How to Make Fettuccine With Pumpkin Sauce


  • 1Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
  • 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.
  • 3Stir in pumpkin puree, Parmesan cheese, salt, and pepper.
  • 4Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated.
  • 5Sprinkle with remaining 1 tablespoon sage and parsley.

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About Fettuccine With Pumpkin Sauce

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

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