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Pumpkin Alfredo

Pumpkin Alfredo is a creamy Italian-American pasta made by simmering pumpkin with heavy cream, then melting parmesan until velvety. Toss fettuccine with reserved pasta water for a silky coating and finish with parsley and extra cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Fettuccine
  • 1 lb fettuccine Use fettuccine for the classic Alfredo texture.
Pumpkin base
  • 1 cup pumpkin puree
  • 1.5 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 clove garlic, minced
Cheese sauce
  • 1.5 cup parmesan, freshly grated Freshly grated melts smoother.
  • 0.5 cup pasta cooking water Reserve pasta water while cooking the fettuccine.
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
To finish
  • Fresh parsley and extra parmesan for serving
  • Salt to taste

Equipment

  • 1 large skillet

Method
 

Cook the pasta
  1. Cook fettuccine in well-salted water until tender, then reserve 1 cup pasta cooking water. The pasta should look flexible and slightly firm to the bite before finishing.
Build the pumpkin cream sauce
  1. Melt butter in a large skillet over medium heat, then sauté minced garlic for 1-2 minutes. Watch for a fragrant aroma and a light golden color on the garlic.
  2. Add pumpkin puree and heavy cream, then simmer for 4-5 minutes. The sauce should thicken slightly and turn a deeper orange.
  3. Reduce heat to low, then stir in parmesan in handfuls until melted. Keep it on low so the sauce stays smooth and glossy.
Combine and finish
  1. Add nutmeg and white pepper, then add the drained pasta and toss to coat. The fettuccine should be evenly covered in a creamy orange-cream sauce.
  2. Add the reserved pasta cooking water gradually as needed to loosen the sauce. Stop when the sauce looks silky and clings lightly to the noodles.
  3. Season with salt, then serve with fresh parsley and extra parmesan. Finish with a sprinkle so the top looks speckled and the parmesan melts into the hot sauce.

Notes

Pro tip: keep the skillet on low when adding parmesan so it melts in without separating. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of milk or pasta water to restore silkiness. Freezing isn’t recommended because creamy sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the texture will be slightly thinner but still creamy).