Description
A luxurious, creamy pasta dish featuring a savory pumpkin-infused Alfredo sauce topped with crispy, salty prosciutto shards.
Ingredients
Scale
- 1 lb Fettuccine or Rigatoni pasta
- 1 cup unsweetened pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 oz thinly sliced prosciutto
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Boil a large pot of salted water and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, fry the prosciutto slices until crisp. Remove and drain on paper towels.
- Add butter to the same skillet, then sauté minced garlic for 1 minute.
- Stir in the pumpkin puree and cook for 2 minutes to deepen the flavor.
- Pour in the heavy cream and simmer on medium-low heat until thickened.
- Stir in the Parmesan cheese, nutmeg, and black pepper until melted and smooth.
- Toss the cooked pasta into the sauce, adding reserved pasta water as needed for consistency.
- Divide into bowls and top with the crispy prosciutto and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired