Ingredients:

  • 1 lb Fettuccine
  • 2 tbsp Kosher salt
  • 0.5 cup Unsalted butter
  • 3 cloves Garlic, minced
  • 6 fresh Sage leaves, chopped
  • 1 cup Canned pumpkin puree
  • 1.5 cups Heavy cream
  • 0.25 tsp Nutmeg, freshly grated
  • 0.5 tsp Black pepper, freshly cracked
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup Pasta cooking water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook your pasta 1 minute less than the package directions to achieve al dente texture. Before draining, reserve 1 cup of the starchy pasta water.
  2. In a wide 12-inch skillet over medium heat, melt the butter. Once it begins to foam and develop a nutty aroma, add the minced garlic and sage. Sauté for 60 seconds until garlic is translucent.
  3. Whisk the pumpkin puree into the butter mixture. Sauté for approximately 2 minutes to caramelize the natural sugars and deepen the orange color to a rich burnt sienna.
  4. Pour the heavy cream into the skillet. Add the nutmeg and black pepper. Bring to a gentle simmer for 3-5 minutes, allowing the sauce to reduce until it coats the back of a spoon.
  5. Reduce heat to low. Gradually whisk in the freshly grated Parmesan cheese until the sauce is completely emulsified and smooth.
  6. Add the cooked pasta to the skillet. Toss thoroughly, adding the reserved pasta water a splash at a time until the sauce is glossy and clings perfectly to the noodles.