Ingredients
Equipment
Method
Step-by-Step Instructions
- Cook the fettuccine in salted boiling water until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain.
- In a skillet, melt 2 tablespoons of butter over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.
- Stir in pumpkin puree and heavy cream, heating for about 3-5 minutes until creamy.
- Gradually whisk in Parmesan cheese until melted. Add nutmeg, salt, and pepper to taste, and adjust consistency with reserved pasta water if necessary.
- Add cooked fettuccine to the sauce, tossing gently to coat and heat through for 1-2 minutes.
- Serve garnished with parsley or sage and toasted pumpkin seeds if desired.
Nutrition
Notes
Ensure to cook pasta al dente for the best texture. Freshly grated cheese melts better than pre-packaged options. Adjust seasonings after tasting before serving.