With Halloween this Friday, I’m still super excited for all things pumpkin, including this easy-breezy version of fettucine Alfredo. My kids can’t get enough of the cheesy goodness that Alfredo sauce is known for, but it’s definitely a special occasion meal. Your typical version is loaded with butter and heavy cream, but here, we’ve lightened things up a little bit by using canned pumpkin (NOT pumpkin pie filling) to help create our sauce. We bring the pumpkin flavor home with a bit of pumpkin pie spice, then bumping it up a little with just a touch of chipotle chili powder. Don’t panic about the chipotle though. It’s just enough to accent the flavor without making the dish spicy at all. The kids will gobble it up!
Fettuccine Pumpkin Alfredo
Prep time: 15 minutes
Cook time: 20 minutes
- 1 16-ounce package fettuccine
- 3 cups whole milk
- 1 cup canned pumpkin
- 1/2 cup grated Parmesan cheese
- 2 tablespoons flour
- 1 teaspoon McCormick Pumpkin Pie Spice
- 1/4 teaspoon McCormick Chipotle Chili Pepper
- 1/2 teaspoon salt
- 8 slices bacon, chopped
- 1 small onion, chopped
Cook pasta as directed on package. Drain well, reserving 1/2 cup pasta cooking water, and set aside.
While pasta cooks, mix milk, pumpkin, Parmesan cheese, flour, pumpkin pie spice, chipotle chili pepper and salt in medium bowl until well blended. Set aside. Cook bacon in large skillet on medium-high heat until just crisp. Remove bacon. Drain on paper towels. Set aside.
Remove all but 2 tablespoons bacon drippings from skillet. Add onion; cook and stir 3-4 minutes or until softened. Stir in pumpkin mixture. Reduce heat to low; simmer 10 minutes or until thickened, stirring occasionally.
Place pasta in serving bowl. Add pumpkin sauce; toss to coat well. If sauce becomes too thick, add a bit of pasta cooking water, 1 tablespoon at a time, until it reaches your desired thickness. Discard remaining pasta water. Top with crispy bacon and serve.
Adapted from McCormick & Company, Inc.