Description
A rich and creamy pumpkin Alfredo pasta with crispy pancetta, elevated by the nutty flavor of brown butter.
Ingredients
Scale
- 8 oz fettuccine pasta
- 4 oz pancetta, diced
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a skillet, cook pancetta until crispy. Remove and set aside.
- In the same skillet, melt butter over medium heat until it turns golden brown.
- Add garlic and sauté for 30 seconds.
- Stir in pumpkin puree and heavy cream. Simmer for 3 minutes.
- Add Parmesan cheese, nutmeg, salt, and pepper. Stir until smooth.
- Toss cooked pasta in the sauce.
- Top with crispy pancetta and fresh parsley.
Notes
- Use fresh pumpkin puree for best flavor.
- Adjust creaminess by adding more or less heavy cream.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg