‘Tis the season for pumpkin, so here’s a simple cozy dish to start your autumn off right.
Cook Time
-
Total Time
35 minutes
Yield
4 servings
Ingredients
¼ cup salted butter (55 g)
½ cup half-and-half (120 mL), room temperature
3 tablespoons pumpkin puree
¼ cup grated parmesan cheese (30 g)
¼ teaspoon ground nutmeg
kosher salt, to taste
freshly ground black pepper, to taste
8 oz dried fettuccine noodles (225 g), cooked according to package instructions and drained
How to Make It
1. Step
Melt the butter in a medium skillet over medium-high heat and continue cooking until the butter begins to brown, 3–5 minutes. Reduce the heat to low and stir the butter so that it cools a bit, about 2 minutes.
2. Step
Slowly whisk in the half-and-half and pumpkin purée. Increase the heat to medium and stir continuously until the sauce is thick enough to coat the back of a spoon, about 4 minutes. Whisk in the Parmesan cheese, then season with the nutmeg and salt and pepper to taste.
3. Step
Add the cooked fettucine to the pumpkin alfredo sauce and toss until well-coated.
4. Step
Transfer the pasta to shallow bowls, garnish with more black pepper, and serve immediately.
