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Creamy Pumpkin Alfredo Pasta with Crispy Prosciutto

Creamy Pumpkin Alfredo Pasta - featured image
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A deeply savory, silky pumpkin alfredo sauce with crispy prosciutto that comes together in under 30 minutes. Perfect for fall evenings, this crowd-pleaser is quick, easy, and made with simple ingredients.

Ingredients

Scale
  • 1 lb (450g) fettuccine or pappardelle
  • 6 oz (170g) prosciutto, thinly sliced
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 1 cup (240g) canned pumpkin puree
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 teaspoon (2g) ground nutmeg
  • 1/2 teaspoon (2g) salt, plus more for pasta water
  • 1/4 teaspoon (1g) black pepper
  • Fresh sage leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the prosciutto slices in a single layer on the sheet. Bake for 8-10 minutes, until deep red and crispy. Set aside to cool, then crumble into bite-sized pieces.
  2. Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt. Add fettuccine or pappardelle and cook according to package directions until al dente. Reserve at least 1 cup (240ml) of the starchy pasta water before draining.
  3. While the pasta cooks, start the sauce. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
  4. Add the pumpkin puree to the skillet. Stir into the garlic and oil for about 2 minutes, until the color brightens and the smell becomes nutty.
  5. Pour in the heavy cream and chicken broth. Whisk until smooth. Bring to a gentle simmer, then reduce heat to low. Let it bubble for 5-7 minutes, stirring occasionally. If too thick, stir in a splash of reserved pasta water.
  6. Season the sauce with grated Parmesan cheese, ground nutmeg, salt, and black pepper. Stir until cheese is melted and sauce is silky. Taste and adjust seasoning.
  7. Add the drained pasta directly to the skillet with the sauce. Use tongs to toss everything together, coating every strand evenly. If too thick, add more reserved pasta water.
  8. Divide pasta among serving bowls. Top each with crispy prosciutto and optional fried sage leaves. Serve immediately.

Notes

Reserve more pasta water than you think you need. Toast the pumpkin puree for 2 minutes to deepen flavor. Keep sauce at a gentle simmer to prevent breaking. Grate your own Parmesan for a silky sauce. Store leftovers in an airtight container for up to 3 days; reheat in a skillet with a splash of milk or pasta water.

Nutrition

Keywords: pumpkin alfredo, creamy pumpkin pasta, prosciutto pasta, fall pasta recipe, easy weeknight dinner

Find it online: https://freshforkful.com/creamy-pumpkin-alfredo-pasta-with-crispy-prosciutto-best-easy-recipe/