Pumpkin Fettuccine + Bacon & Parmesan
Servings: 4 servings
- 8 oz. fettuccine uncooked
- 3 slices bacon chopped
- 2 Tbsp finely chopped fresh sage
- 2 cloves garlic minced
- ¾ cup canned pumpkin puree
- ⅓ 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