Recipe Background
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!
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
- Melt the butter in a pot over medium-low heat.
- Stir in the garlic and cook until fragrant, about 1 minute. Be careful not to let the garlic burn.
- Stir the half-and-half, the parmesan, the pumpkin, and the nutmeg into the garlic mixture.
- Stir until the sauce is heated through and the cheese is melted.
- 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.
- Add the cooked pasta and raise the heat to medium-high.
- Cook until the sauce is smooth and the pasta is well-coated, about 1-2 minutes.
- Garnish with the parsley and the extra parmesan and serve.
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