Description
A creamy pasta dish featuring pumpkin puree, Alfredo sauce, and salty prosciutto.
Ingredients
Scale
- 1 pound pasta (fettuccine or penne)
- 1 tablespoon olive oil
- 4 ounces prosciutto, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pie filling)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped prosciutto and cook until crisp, about 3-4 minutes. Remove prosciutto with a slotted spoon and set aside, leaving rendered fat in the skillet.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in pumpkin puree, heavy cream, and nutmeg. Bring the sauce to a gentle simmer.
- Reduce heat to low. Stir in Parmesan cheese until the sauce is smooth. Season with salt and pepper.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve immediately, topped with the reserved crispy prosciutto and extra Parmesan cheese.
Notes
- Use fresh Parmesan cheese for the best melting quality.
- For a richer flavor, substitute half the heavy cream with half-and-half.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 7
- Sodium: 750
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 5
- Protein: 25
- Cholesterol: 110
Keywords: pumpkin alfredo, prosciutto pasta, creamy pumpkin sauce, fall pasta, easy dinner