Ingredients:

  • 1 lb (450g) Fettuccine or Rigatoni
  • 1 tbsp (15g) Kosher salt
  • 4 tbsp (56g) Unsalted butter
  • 3 cloves (15g) Garlic, minced
  • 1 small (50g) Shallot, finely diced
  • 15 oz (425g) Pumpkin puree
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1/2 tsp (1g) Ground nutmeg
  • 2 tbsp (30ml) Fresh lemon juice

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. Melt butter in a skillet over medium heat. Sauté diced shallots for 2-3 minutes until translucent, then stir in minced garlic and cook for 60 seconds.
  3. Whisk in pumpkin puree and nutmeg, stirring constantly for 2 minutes. Pour in heavy cream and simmer on low for 3-5 minutes until thickened.
  4. Lower heat and stir in Parmesan cheese and lemon juice until smooth. Add the cooked pasta and gradually pour in reserved pasta water, tossing vigorously until a glossy glaze forms.