Description
Indulge in this irresistible creamy pumpkin alfredo pasta topped with crispy prosciutto Perfect for a cozy dinner or special occasion
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 4 oz prosciutto
- 2 tablespoons olive oil
- Optional: Red pepper flakes
- Optional: Fresh herbs
- Optional: Vegetables
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2. Crisp the Prosciutto: In a large skillet, heat the olive oil over medium heat. Add the prosciutto pieces and cook for about 3-5 minutes, until crispy. Remove from the skillet and place on paper towels to drain.
- 3. Make the Sauce: In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Then, stir in the pumpkin puree, heavy cream, and ground nutmeg. Keep the heat medium-low to prevent burning.
- 4. Add Cheese: Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
- 5. Combine Pasta and Sauce: Add the drained fettuccine to the sauce and toss until well coated. Season with salt and pepper to taste.
- 6. Top and Serve: Serve the pasta in bowls and top with crispy prosciutto and any optional garnishes you desire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 600 calories
- Sugar: 4 grams
- Fat: 34 grams
- Saturated Fat: 34 grams
- Carbohydrates: 52 grams
- Fiber: 3 grams
- Protein: 22 grams