Creamy Pumpkin Fettuccine

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   For the roasted pumpkin puree: 1.

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   Preheat the oven to 400 F. Slice a sugar pumpkin in half and scrape out seeds (I like to save them for roasting).

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   Place the pumpkin halves on a sheet pan, face up.

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   2.

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   Top each pumpkin half with 1 tablespoon butter, and sprinkle with kosher salt.

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   Roast the pumpkin for 1 hour at 400 F. 3.

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   Remove pan from the oven and let the pumpkins cool and then separate the flesh from the skin.

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   Put the pumpkin flesh in the bowl of a food processor and puree until pretty smooth.

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   Refrigerate until ready to use.

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    Discard skins.

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    4.

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    Bring a large pot of salted water to a boil.

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    Put the fettuccine noodles in to cook to al dente according to package directions.

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    5.

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    Pour the cream into a small saucepan and bring to a simmer with the pinch of nutmeg, letting it cook and thicken slightly, about 3 minutes.

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    6.

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    Whisk in the roasted pumpkin puree until the cream and pumpkin form a smooth sauce.

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    7.

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    Whisk in 1 cup of the Parmesan cheese and stir until smooth.

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    Season to taste with kosher salt.

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    8.

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    When its done, drain the fettuccine pasta, reserving 1/2 cup of the pasta water.

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    Put the pasta back in the pot it was cooked in.

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    Toss the pasta with the creamy pumpkin sauce.

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    If it feels to thick add a tablespoon at a time of the pasta water.

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    9.

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    Transfer the pasta to a serving dish and top with the remaining Parmesan cheese.

* Per serving · 4 servings · Values may vary.