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Pumpkin Fettuccine + Bacon & Parmesan

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
Calories: 334kcal


  • 8 oz. fettuccine uncooked
  • 3 slices bacon chopped
  • 2 Tbsp finely chopped fresh sage
  • 2 cloves garlic minced
  • ¾ cup canned pumpkin puree
  • cup grated Parmesan cheese
  • salt & pepper to taste
  • 2 Tbsp half and half or heavy cream
  • 1 tsp butter optional


  • 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, 1/4 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 1/2-3/4 cup of reserved liquid). Cook 2-3 min. until pasta is heated thoroughly. Top with remaining Parmesan cheese and serve hot.


Serving: 1serving | Calories: 334kcal | Carbohydrates: 53.9g | Protein: 12.8g | Fat: 8g | Saturated Fat: 3.6g | Cholesterol: 17.3mg | Sodium: 304.3mg | Fiber: 3.7g | Sugar: 11g