Cook fettuccine according to package directions. Retain 1 cup cooking liquid. Drain pasta, set aside.

In a large skillet over medium heat, cook bacon, stirring occasionally until almost crisp (about 4 mins). Add sage and garlic, cook 1 min. stirring constantly (you don't want the sage to burn). Drain any excess bacon fat if necessary.

Add pumpkin puree, ¼ cup Parmesan and salt and pepper to taste. Mix in pasta, half & half, butter and toss to coat. Pour in reserved pasta water sparingly until you reach your desired consistency ( you probably will only need about ½-3/4 cup of reserved liquid). Cook 2-3 min. until pasta is heated thoroughly. Top with remaining Parmesan cheese and serve hot.