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


  • 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


  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.

Printable Recipe Card

About Fettuccine With Pumpkin Sauce

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

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