Description
This creamy pasta marries sweet pumpkin puree and rich cream, spiced with nutmeg and garlic. Each forkful delivers smooth sauce, nutty Parmesan undertones and the earthy crunch of fried sage, creating a warm, aromatic autumn meal.
Ingredients
- 300 g fettuccine pasta
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 200 g pumpkin puree
- 200 ml heavy cream
- 50 g grated Parmesan cheese
- 10 fresh sage leaves
- 1 pinch ground nutmeg
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 100 ml of pasta cooking water, then drain.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant, taking care not to brown it.
- Stir in the pumpkin puree, heavy cream, ground nutmeg, salt, and pepper. Cook the sauce, stirring occasionally, until it is warmed through and slightly thickened, about 3–4 minutes.
- Add the grated Parmesan cheese to the sauce and stir until the cheese melts and the sauce becomes smooth and creamy.
- Tear half of the sage leaves into pieces and stir them into the sauce. Cook for another minute to infuse the flavor.
- Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, pour in reserved pasta water a little at a time until you reach the desired consistency.
- In a separate small pan, briefly fry the remaining whole sage leaves in a bit of butter until crisp, about 30 seconds, then remove and drain on paper towels.
- Divide the pasta among serving plates, garnish with the crispy sage leaves, and sprinkle additional Parmesan if desired.
Notes
- For a richer flavor, use homemade pumpkin purée roasted with a drizzle of olive oil.
- Keep extra pasta water on hand to loosen the sauce if needed.
- Substitute half-and-half for heavy cream to reduce richness.
- Store leftovers in an airtight container and reheat gently to preserve creaminess.