Pumpkin alfredo

Step 1

Melt the butter in a medium skillet over medium-high heat and continue cooking until the butter begins to brown, 3–5 minutes. Reduce the heat to low and stir the butter so that it cools a bit, about 2 minutes.

Step 2

Slowly whisk in the half-and-half and pumpkin purée. Increase the heat to medium and stir continuously until the sauce is thick enough to coat the back of a spoon, about 4 minutes. Whisk in the Parmesan cheese, then season with the nutmeg and salt and pepper to taste.

Step 3

Add the cooked fettucine to the pumpkin alfredo sauce and toss until well-coated.

Step 4

Transfer the pasta to shallow bowls, garnish with more black pepper, and serve immediately.

Step 5

Enjoy!