Fettuccine with Pumpkin Sauce

Ingredients

• 2 slices applewood-smoked bacon chopped
• 0.3 teaspoon pepper black freshly ground
• 8 ounces fettuccine barilla uncooked
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 tablespoons sage fresh divided finely chopped
• 2  garlic cloves minced
• 2 tablespoons heavy cream 
• 0.5 cup parmesan cheese grated
• 0.8 cup pumpkin puree unsalted canned
• 0.4 teaspoon salt 

Equipment

• bowl
• frying pan
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
3. Heat a large skillet over medium heat.
4. Add bacon; cook 4 minutes or until almost crisp, stirring occasionally.
5. Add 1 tablespoon sage and garlic, and cook 1 minute, stirring constantly. Stir in pumpkin puree, Parmesan cheese, salt, and pepper.
6. Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated.
7. Sprinkle with remaining 1 tablespoon sage and parsley.