Pumpkin Alfredo Recipe
A comforting medley of pancetta, black pepper tagliatelle fettuccine, sun-dried tomatoes, peas, Grana Padano, and sage pesto.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Chop the pancetta into small pieces, sun-dried tomatoes into strips, and set aside. Measure out the peas and Grana Padano cheese.
- 2
Cook the Fettuccine
In a large pot of salted boiling water, cook the black pepper tagliatelle fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 3
Cook the Pancetta
In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes.
- 4
Make the Sauce
Add sun-dried tomatoes and frozen peas to the skillet with pancetta. Stir for 2-3 minutes until heated through. Pour in the heavy cream and sage pesto, stirring until combined. Cook for an additional 2-3 minutes. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- 5
Combine and Serve
Add the cooked fettuccine to the skillet, tossing to coat all the pasta with the sauce. Stir in Grana Padano cheese. Season with salt and black pepper to taste. Serve immediately.