Description
Pumpkin puree melds with silky cream, butter, and garlic, creating a fragrant, velvety Alfredo sauce that envelops al dente fettuccine in a rich, nutmeg-kissed embrace.
Ingredients
- 400 g fettuccine
- 240 ml heavy cream
- 240 g pumpkin puree
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot minced
- 2 cloves garlic minced
- 100 g Parmesan cheese grated
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
- 2 tbsp fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 8–10 minutes. Reserve 120 ml of pasta water then drain the pasta.
- Meanwhile, heat the olive oil and butter in a large skillet over medium heat.
- Add the minced shallot and garlic, sautéing until soft and fragrant, about 2–3 minutes.
- Stir in the pumpkin puree and heavy cream, whisking until smooth and combined.
- Season the sauce with salt, pepper, and nutmeg, then let it simmer for 2–3 minutes to thicken slightly.
- Gradually stir in the grated Parmesan until fully melted and the sauce is creamy.
- Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a little at a time until you reach the desired consistency.
- Sprinkle chopped parsley on top and serve immediately.
Notes
- You can substitute half-and-half for a lighter sauce.
- Reserve pasta water to achieve your preferred sauce thickness.
- For an extra kick, add a pinch of red chili flakes.
- Best served fresh to maintain maximum creaminess.