Ingredients
Equipment
Method
Step-by-Step Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the cooking water, then drain the pasta in a colander. Set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat until bubbly. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Stir in the pumpkin puree and heavy cream. Season with nutmeg and cinnamon. Reduce heat to low and heat gently for about 3-5 minutes, stirring occasionally.
- Gradually whisk in the Parmesan cheese until fully melted and creamy. If the sauce becomes too thick, add some of the reserved pasta water.
- Add the drained fettuccine to the skillet, tossing to coat. Season with salt and pepper to taste. Cook for 1-2 minutes over low heat.
- Plate the pasta, garnishing with fresh parsley or sage and toasted pumpkin seeds. Serve immediately.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a sealed container for up to 2 months. Reheat gently on the stovetop, adding cream or reserved pasta water as needed.