Ingredients
12 oz (340 g) fettuccine or tagliatelle pasta
2 Tbsp unsalted butter
2 cloves garlic, minced
1 cup canned pumpkin purée (not pumpkin pie filling)
1½ cups heavy cream or half‑and‑half
½ cup grated Parmesan cheese, plus extra for garnish
¼ cup grated Pecorino Romano (optional)
¼ tsp ground nutmeg
Salt and fresh cracked black pepper, to taste
3–4 slices prosciutto, cut into thin strips
1 Tbsp olive oil
6 fresh sage leaves
Fresh parsley or sage, chopped for garnish
Instructions
Cook pasta in a large pot of salted boiling water until al dente; reserve ½ cup cooking water, then drain.
Meanwhile, heat butter over medium heat in a large skillet. Add garlic and sauté 30 seconds until fragrant.
Stir in pumpkin purée, then gently whisk in cream, Parmesan, Pecorino Romano (if using), and nutmeg. Simmer 3–4 minutes until slightly thickened, stirring frequently. Season with salt and pepper.
In a separate small skillet, warm olive oil over medium‑high heat. Add sage leaves and prosciutto strips. Sauté until prosciutto is crispy and sage is fragrant (about 2–3 minutes), then remove and drain on paper towel.
Add cooked pasta to the sauce, tossing to coat. If sauce is too thick, add reserved pasta water a few tablespoons at a time until silky.
Fold half of the crispy prosciutto and sage into the pasta. Remove from heat.
Plate the pasta, topping with remaining prosciutto and sage, and sprinkle additional Parmesan and chopped fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course