Pumpkin Alfredo with Fettuccine, dare I say, is better than the original! It's so creamy and rich, but not heavy! It's easy to make and perfect for the season!
In a saucepan according to package directions, cook Fettuccine or pasta of your choice, reserving 1 cup of pasta water when finished cooking.
In skillet with high sides, add butter, allow to melt, then add garlic. Cook for about 1 min stirring constantly.
Add pumpkin, half & half and Parmesan, stir. Then add salt, pepper and 1-2 dashes of nutmeg or 1/8 teaspoon, and stir.
Sauce will be thick. Add reserved pasta water a little bit at a time and stir. When you achieved desired consistency, stop. Then add cooked pasta to the sauce and stir until evenly coated and creamy. Serve topped with grated Parmesan, cracked pepper and some sage (see notes for crispy sage).
You can use basil or any herb you'd like as a garnish. I like sage the best and love it crispy. To do this you will add a little amount of butter to a small skillet, just to coat the pan a bit to cook the sage. Then add fresh sage leaves and cook on medium heat for 3-5 min or until the sage becomes dark and crisp.