Samantha Nicole An Italian classic meets an American autumnal tradition; put pumpkin in everything! Fall Alfredo uses sugary, creamy pumpkin as the base of its classic sauce, lending it a distinct fall flavor that blends beautifully with the rich butter, the fragrant garlic, and the sharp parmesan cheese. Add in the tender noodles and you have everything you need for a warming, nourishing meal best enjoyed while watching the foliage. Your tastebuds will jump into Fall Alfredo that same way you jump into piles of leaves!
Ingredients
- 6 tablespoons butter
- 2 cloves garlic, minced
- 2/3 cup half-and-half
- 1/2 cup parmesan cheese, freshly grated, plus more for serving
- 1 cup pumpkin puree, not pie filling
- 1/8 teaspoon nutmeg
- 1 cup pasta water, reserved from cooking fettuccine
- 1 pound fettuccine, cooked
- 1 tablespoon parsley, freshly chopped
Directions
Step 1 –Melt the butter in a pot over medium-low heat.
Step 2 –Stir in the garlic and cook until fragrant, about 1 minute. Be careful not to let the garlic burn.
Step 3 –Stir the half-and-half, the parmesan, the pumpkin, and the nutmeg into the garlic mixture.
Step 4 –Stir until the sauce is heated through and the cheese is melted.
Step 5 –Stir in the pasta water, 1/4 cup at a time, until the sauce is the desired consistency. You may not need to use all the pasta water.
Step 6 –Add the cooked pasta and raise the heat to medium-high.
Step 7 –Cook until the sauce is smooth and the pasta is well-coated, about 1-2 minutes.
Step 8 –Garnish with the parsley and the extra parmesan and serve.
