Ingredients
1 pound pasta (fettuccine or your choice)
1 cup pumpkin purée
1 and 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
4 tablespoons unsalted butter
Fresh sage leaves (about 8 to 10)
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Crushed garlic bread crumbs (optional, for garnish)
Instructions
Cook the Pasta
Boil the pasta in salted water according to the package instructions. Drain and set aside.
Crispy Sage
In a skillet, heat 2 tablespoons of butter over medium heat. Add the sage leaves and fry for 1 to 2 minutes until crispy. Remove and place on a paper towel to drain.
Prepare the Alfredo Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the pumpkin purée and heavy cream, then add the Parmesan cheese. Stir until the cheese melts and the sauce becomes smooth.
Season with nutmeg, salt, and pepper. Simmer on low heat for 3 to 5 minutes until slightly thickened.
Combine
Add the cooked pasta to the sauce and toss until the pasta is fully coated.
Serve
Garnish with the crispy sage leaves and, if desired, crushed garlic bread crumbs for added texture. Serve warm.
