Smoky Pumpkin Fettuccine Alfredo (Print version)
Creamy pumpkin fettuccine alfredo with a smoky kick comes together in 30 minutes for a cozy fall dinner.
# Ingredients:
For the pasta
01 -
12 oz (340 g) fettuccine
02 -
Salt for the pasta water
For the smoky pumpkin sauce
03 -
2 tablespoons unsalted butter
04 -
3 cloves garlic, minced
05 -
1 cup (240 ml) heavy cream
06 -
3/4 cup (180 g) pumpkin puree
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon onion powder
09 -
1/4 teaspoon ground nutmeg
10 -
1/2 cup (50 g) freshly grated Parmesan, plus more for serving
11 -
Salt and black pepper
12 -
Fresh sage leaves, for garnish
# Instructions:
01 -
Boil the fettuccine in well-salted water until just shy of al dente. Reserve 1 cup of the starchy cooking water, then drain the pasta.
02 -
Melt the butter in a large skillet over medium heat. Add the minced garlic and stir for 30 seconds until fragrant but not browned.
03 -
Whisk in the pumpkin puree, heavy cream, smoked paprika, onion powder, and nutmeg. Stir until smooth and let it simmer gently for 3 to 4 minutes. Keep the heat moderate.
04 -
Remove the pan from the heat. Stir in the grated Parmesan a handful at a time until fully melted and smooth.
05 -
Add the cooked pasta to the skillet and toss until coated. Loosen the sauce with reserved pasta water as needed. Serve hot with extra Parmesan and fresh sage on top.
# Good to know:
01 -
Best served immediately while the sauce is silky and warm.