Pumpkin Alfredo

1 lb fettuccini noodles, cooked according to directions

8 Tbs butter

1/2 c sage, roughly chopped

5-6 cloves garlic, finely minced

1 c heavy cream

1 c pumpkin puree

1.5-2 c freshly grated Parmesan cheese

kosher salt to taste

While pasta is cooking, melt butter in a large pan.  Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly.  Use a slotted spoon to fish out the sage, letting butter drip back into pan.  Set sage on paper towels to drain, set aside.

Add garlic to pan and stir for about 30 seconds on low heat.  Add pumpkin and cream and bring to a simmer.  Whisk in cheese and stir to melt.  Sauce should be bubbling for a few minutes.  If it feels too thick, add more cream (or more pumpkin if it feels too thin-- this is very forgiving!).  Add salt to taste.

Drain noodles and add them to the pan with the sauce, toss to combine.  Top with more Parmesan if desired and sprinkle sage on top.

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