- 2 tablespoons unsalted butter
- 3 tablespoons minced onion
- 2 teaspoons minced garlic
- 2 cups fresh pumpkin purée (see note)
- 1 cup light cream
- ¼ cup grated Parmesan cheese, plus more for serving
- ¼ cup grated pecorino cheese
- 1 teaspoon chopped fresh rosemary
- ¾ teaspoon kosher or sea salt
- ½ teaspoon freshly grated black pepper
- 12 ounces fresh fettuccine pasta
- 1 tablespoon finely chopped flat-leaf parsley, for garnish
- 2 tablespoons toasted pumpkin seeds, for garnish (see note)
In a medium size pot, bring 4 quarts of salted water to a boil.
In a medium skillet set over medium heat, melt the butter. Add minced onion and garlic and sauté until onion is translucent, approximately 1 to 2 minutes.
Add in the pumpkin purée and gradually add in light cream, stirring constantly. Add in the grated Parmesan, pecorino, rosemary, salt and pepper. Stir to combine. Continue to cook the sauce over low heat for 5 minutes until cheese is fully melted. Check for seasoning.
While the sauce is simmering, add fettuccine pasta to the boiling water and cook for 2 minutes until “al dente.” Drain pasta and add to the sauce, tossing until evenly coated.
Divide pasta among 4 warm bowls. Garnish with grated Parmesan, parsley and pumpkin seeds and serve. Enjoy!
Note: For fresh pumpkin purée and toasted pumpkin seeds:
Preheat oven to 350°F. Cut 1 sugar pumpkin in half. Scoop out seeds with a spoon and set seeds aside. Roast pumpkin halves flesh side down on a baking sheet lined with parchment paper for 45 minutes, or until softened. Remove from oven. Scoop out flesh, discard skins and purée in a food processor or blender until smooth. Refrigerate until needed (keeps up to 1 week). (For pie filling, strain overnight in a fine mesh sieve set over a bowl.)
While the pumpkin is roasting, rinse off the seeds and remove any remaining pumpkin flesh. Toss seeds in olive oil, sprinkle with kosher salt, spread on a baking sheet and bake until lightly golden brown.