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Fettuccine coated in creamy pumpkin Alfredo sauce with sage and crispy prosciutto pieces
Isaac blogger

Pumpkin Alfredo Pasta with Prosciutto

A cozy fall pasta made with pumpkin purée, garlic, Parmesan, warm spices, and crispy prosciutto. This creamy pumpkin Alfredo comes together quickly and is perfect for weeknight dinners or seasonal entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American / Italian
Calories:
Ingredients Method Notes

Ingredients
  

  • For the Pasta
  • 12 oz fettuccine (or similar pasta)
  • 4 oz thinly sliced prosciutto
  • 1 tablespoon butter or olive oil
  • 3 garlic cloves, minced
  • ½ small yellow onion, finely chopped
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 cup heavy cream
  • ¾ cup Parmesan cheese, finely grated
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon dried sage
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • ½ cup reserved pasta water

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook the Pasta
  4. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of the cooking water, then drain.
  5. Crisp the Prosciutto
  6. Heat a dry skillet over medium heat. Place the prosciutto in a single layer and cook about 1–2 minutes per side, until crisp and lightly golden. Transfer to a paper towel-lined plate and let it rest briefly.
  7. Sauté the Aromatics
  8. Reduce heat slightly and add butter or oil to the skillet. Add garlic and onion and cook until softened and fragrant, stirring frequently to prevent browning.
  9. Make the Pumpkin Alfredo Sauce
  10. Reduce the heat to low and whisk in the pumpkin purée, cream, Parmesan, nutmeg, sage, salt, and pepper. Stir continuously for about 4–5 minutes until the sauce is warmed through and slightly thickened. Avoid boiling to prevent separation.
  11. Combine Pasta and Sauce
  12. Add cooked pasta to the skillet and toss gently. Add small amounts of reserved pasta water as needed until the sauce coats the noodles evenly and appears smooth.
  13. Serve
  14. Crumble the crispy prosciutto over the pasta just before serving. Serve warm.

Notes

  • To make vegetarian, omit the prosciutto.
  • Sauce can be prepared ahead and reheated gently over low heat.
  • Use reserved pasta water gradually to adjust sauce consistency.
  • Refrigerate leftovers within 2 hours in an airtight container for up to 3 days.
  • Reheat slowly, stirring occasionally, until heated through; add liquid if needed.
  • Discard if smell, texture, or appearance changes.