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Pumpkin Alfredo Pasta with Crispy Sage

Pumpkin Alfredo Pasta with Crispy Sage is a creamy, velvety fall fettuccine tossed in pumpkin-Parmesan Alfredo and finished with crunchy fried sage leaves. Tender pasta is coated with a smooth sauce using reserved pasta water for the right cling and silkiness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 875
Ingredients Equipment Method Notes

Ingredients
  

Fettuccine pasta
  • 12 oz fettuccine pasta
Crispy sage components
  • 2 tbsp unsalted butter
  • 12 fresh sage leaves
  • 1 tbsp olive oil
  • 4 cloves garlic Minced.
Pumpkin Alfredo sauce
  • 1 cup pumpkin purée
  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 1.5 cups freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 0.25 tsp crushed red pepper flakes Optional.
Finishing
  • 2 tbsp chopped fresh parsley
  • 1 Extra Parmesan cheese, for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then cook the fettuccine until al dente according to package directions with a rolling boil. Reserve 1/2 cup of pasta water and drain the pasta.
Fry the sage leaves
  1. Melt the unsalted butter in a large skillet over medium heat until it foams, then add the sage leaves and cook for 1–2 minutes until crisp, turning as needed for even browning. Transfer the crispy sage to a paper towel-lined plate to drain.
Bloom the garlic
  1. Add the olive oil to the same skillet over medium heat and stir in the minced garlic. Cook for 30 seconds until fragrant, stirring constantly so it doesn’t brown.
Make the pumpkin Alfredo sauce
  1. Whisk in the pumpkin purée, heavy cream, whole milk, salt, black pepper, ground nutmeg, and crushed red pepper flakes if using. Simmer over medium-low heat for 4–5 minutes until smooth, whisking occasionally to keep it silky.
Melt in the Parmesan
  1. Reduce heat to low and stir in the Parmesan cheese a handful at a time until fully melted and the sauce turns creamy. Keep stirring until the texture is smooth and glossy.
Toss and loosen the sauce
  1. Add the cooked fettuccine to the skillet and toss until evenly coated. Stir in a splash of reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
Finish and serve
  1. Garnish with the crispy sage leaves, chopped fresh parsley, and extra Parmesan cheese. Serve immediately while warm for the best crunch and creamy texture.

Notes

Pro tip: keep the sauce at a gentle simmer (not a hard boil) and add Parmesan gradually so it melts smoothly instead of turning grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm on low with a splash of milk or reserved pasta water to restore creaminess. Freezing is not recommended for the creamiest texture. For a dairy-free swap, use a plant-based heavy cream and a dairy-free Parmesan-style topping (note: texture may be slightly less creamy).