Photo: Rob Culpepper; Styling: Hagen Stegall 
Hands-on Time
22 Mins
Total Time
22 Mins
Yield
Serves 4 (serving size: about 1 cup)

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.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

Step 2

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Better than expected

marsco27
January 25, 2016
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.

Very good and easy too

auburn95037
November 30, 2015
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. 

ktleyed's Review

daneanp
December 13, 2014
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!

MadFox's Review

AshleyEvans
November 20, 2014
N/A

Stephlap's Review

FarmerD
November 18, 2014
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.

drnana's Review

drnana
May 16, 2014
Wonderful surprise! Used alot of holiday bits making a gourmet and delicious dish with great presentation. Will make again !

marsco27's Review

jmeleeS
December 20, 2013
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.

jmeleeS's Review

dlough
December 20, 2013
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.

MsLaurie's Review

LDombeck
December 14, 2013
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.

coleman's Review

tfoodie
December 10, 2013
Maybe I did something wrong but I thought this was okay at best. I wouldn't recommend.