Serve with a quick fall salad: Combine 2 tablespoons olive oil, 2 teaspoons cider vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey in a large bowl, stirring with a whisk. Add 3 cups chopped romaine lettuce, 1 sliced apple, and 2 tablespoons pumpkinseeds; toss.
8 ounces uncooked fettuccine
2 applewood-smoked bacon slices, chopped
2 tablespoons finely chopped fresh sage, divided
2 garlic cloves, minced
3/4 cup canned unsalted pumpkin puree
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 chopped fresh flat-leaf parsley
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
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. Stir in pumpkin puree, Parmesan cheese, salt, and pepper. Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon sage and parsley.
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