Dinners and Mains
Smoky Pumpkin Fettuccini Alfredo: A Better Kind of Autumn Comfort
Imagine the richest, velvetiest Alfredo sauce you've ever tasted, but with a warm, autumnal hug of real pumpkin and a hint of campfire smoke. It is the kind of meal that makes you want to curl up on the sofa with a big bowl and a thick sweater.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
- Per serving
- 580 kcal
Method
Bring a large pot of salted water to a boil and cook the fettuccini according to the package directions until al dente. Reserve about one cup of starchy pasta water before draining.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
Whisk in the pumpkin puree and heavy cream until the mixture is smooth and begins to gently bubble.
Lower the heat and stir in the smoked paprika, liquid smoke, and nutmeg. Gradually add the Parmesan cheese, stirring constantly until the cheese has melted into a silky sauce.
Add the cooked fettuccini to the skillet. Gently toss the noodles in the sauce, adding splashes of the reserved pasta water as needed to reach your desired creamy consistency.
Season with additional salt and black pepper to taste. Serve immediately while piping hot.
Notes
Don't skip the pasta water; it is the secret to getting the sauce to cling perfectly to the noodles.
Ensure you buy 'Pumpkin Puree' and not 'Pumpkin Pie Filling'—the latter is pre-sweetened and will ruin your dinner.
If the sauce gets too thick while you are waiting to serve, just stir in another splash of cream or warm water.
For an extra smoky punch, top with crumbled bacon or smoked gouda shavings.
