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Creamy Pumpkin Alfredo Pasta with Crispy Prosciutto

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A cozy fall dish featuring creamy pumpkin Alfredo sauce tossed with fettuccine and topped with crispy prosciutto.

Ingredients

Scale
  • 12 oz fettuccine or long pasta of your choice
  • 4 oz prosciutto, thinly sliced
  • 1 tablespoon butter or olive oil
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely chopped
  • 1 cup canned pumpkin purée
  • 1 cup heavy cream or half and half
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon dried sage or 1 teaspoon fresh chopped sage
  • 1/2 teaspoon salt, adjust to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup reserved pasta water, as needed

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Crisp the prosciutto: Heat a large skillet over medium heat. Add prosciutto slices in a single layer and cook for 1 to 2 minutes per side until crispy. Transfer to a paper towel-lined plate.
  3. Sauté the aromatics: In the same skillet, add butter or olive oil. Sauté the minced garlic and onion until soft and fragrant, about 3 to 4 minutes.
  4. Make the pumpkin alfredo sauce: Lower the heat and stir in pumpkin purée, heavy cream, Parmesan, nutmeg, sage, salt, and pepper. Whisk until smooth, then simmer for 4 to 5 minutes.
  5. Combine with pasta: Add drained pasta to skillet and toss to coat in the sauce. If too thick, add reserved pasta water to adjust consistency.
  6. Top and serve: Crumble crispy prosciutto over pasta and serve immediately. Optional: sprinkle extra Parmesan or fresh herbs for garnish.

Notes

For the creamiest sauce, ensure cream is at room temperature before adding. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/creamy-pumpkin-alfredo-pasta-crispy-prosciutto-2/

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