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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I used whole wheat fettuccine because that was all I had on hand. Fresh fettuccine would be even better. I also used a good quality parmigiano-reggiano cheese, which I think really helped. The only other change I made was to mince up a shallot to add in with the garlic. Very easy and tasty and I will definitely make this again.
This is a great dish if you have pumpkin that needs to be used. I used dried sage instead of fresh and 3 slices bacon instead of 2 since it was what I had left. Two would have been sufficient for sure. Also served it with the recommended fall salad with apples, which paired perfectly.
I loved this and so did my husband, didn't have fresh sage, so used dried sage and it was great! The bacon and sage make the dish. Served with an autumnal salad with fresh pears and a spiced balsamic pear vinegar. Yumm!
I made it to the recipe and it just did not wow us. We love pumpkin in sauces and love sage. It just did not have enough kick. Would not make again. We were disappointed because it seemed to have potential.
Not a terrible recipe, but it's honestly not a dish I would make again. I thought the pumpkin flavor was lost in the cheese and bacon and the pumpkin was the flavor I really wanted to shine in this dish. In the end, it was decent, but nothing I would crave; not a keeper for us.
I was in need of pumpkin recipes to make use of a bounty of pureed pumpkin and this recipe was a nice surprise. I would make it for a nice dinner with friends. We are not huge eaters but we only got three servings out of it. But it was tasty.