Fettuccine With Pumpkin Sauce
Created by Mikekey on September 17, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #20978
Ingredients
- 8 ounces dry fettuccine pasta (reserve 3/4 cup cooking water when draining)
- 2 ounces bacon (2 uncooked bacon slices, chopped, applewood-smoked)
- 2 tablespoons fresh sage, finely chopped and divided
- 2 garlic cloves, peeled and minced
- 3/4 cup pureed pumpkin (not pie filling)
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
- 2 tablespoons fresh flat-leaf parsley, chopped
How to Make
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Step 1: Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
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Step 2: Heat a large skillet over medium heat. Add bacon; cook 4 minutes or until almost crisp, stirring occasionally. Add 1 tablespoon sage and garlic, and cook 1 minute, stirring constantly.
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Step 3: Stir in pumpkin puree, Parmesan cheese, salt, and pepper.
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Step 4: Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated.
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Step 5: Sprinkle with remaining 1 tablespoon sage and parsley.
Nutritional Facts
- Serving Size: 1 (119.7 g)
- Calories 358.1
- Total Fat - 12.7 g
- Saturated Fat - 5.6 g
- Cholesterol - 33.8 mg
- Sodium - 573.3 mg
- Total Carbohydrate - 48.6 g
- Dietary Fiber - 6.9 g
- Sugars - 0.7 g
- Protein - 14 g
- Calcium - 164.2 mg
- Iron - 1.4 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.2 mg