Fettuccine with Pumpkin Sauce

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!

This was really good and easy to make. Next time, I think some sautéed shallots with the bacon, garlic and sage would be good. Made the recommended salad with it and the whole family loved it.

Wonderful surprise! Used alot of holiday bits making a gourmet and delicious dish with great presentation. Will make again !

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.

Maybe I did something wrong but I thought this was okay at best. I wouldn't recommend.

Liked it a lot. An easy put-together and a good combination of flavors. My bacon was frozen so I just cut a hunk off of all the strips, so I'm not sure if I used enough. Whatever the case may be, I will use a little bit more next time.

Very easy and tasty. Loved the sage especially. Doubled the bacon for my husband's sake.

i Made this with turkey peppered applewood smoked bacon from Trader Joes. I also used coconut creamer for the heavy cream b/c I don't do dairy. My family added Parmesan to theirs. They all really liked it. But without the cheese, I thought it was too peppery, but that be b/c the bacon was also peppered along with the black pepper in the recipe. That said, my family really liked it.

This is quite yummy,..I've used pumpkin in ravioli but not as a sauce. I didn't have bacon but I had some chicken-apple sausage which worked quite well. Could have done with a bit less salt, but otherwise the flavor was fine. As I used homemade fettuccine I don't know how much I added, but at a decent pasta-to-sauce ratio I had only two servings. I have more pureed pumpkin left though and this is simple to put together so I'll be making it again soon. I served it with a green salad of tat soi, kiwi berries, pears and bleu crumbles.

Really good taste overall and was super easy. I used Italian Seasoning instead of sage (only b/c I didn't have any) and added 2 more strips of bacon (b/c bacon is awesome) and omitted some of the grease. I served it with a simple salad. I will definitely be making this tasty goodness again!

This was excellent -- it had such a great texture and the flavor just popped! The sage was the perfect touch. The only changes I made was to add an extra clove of garlic and omit the parsley. Awesome recipe -- I will be making even when it isn't fall! ETA: I just had the leftovers for lunch. Omit the sprinkling if sage on top for leftovers as it becomes overpowering after sitting overnight! With CL recipes, I often increase the amount if seasoning I use...resist that urge with the sage and stick to the amount in the recipe!