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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.
