Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1/2 cup (75g) yellow onion, finely minced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (4g) fresh sage, chopped
  • 15 oz (425g) canned pumpkin puree
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 tsp (3g) ground nutmeg
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1/4 to 1/2 cup (60-120ml) reserved pasta water

Instructions:

  1. Melt the butter over medium heat in a saucepan. Add the minced onion and sauté for 3-5 minutes until translucent.
  2. Stir in the minced garlic and chopped sage, cooking for another 60 seconds until the fragrance is potent and the butter smells nutty.
  3. Stir in the pumpkin puree and nutmeg. Cook for 3-4 minutes, stirring constantly to toast the pumpkin and concentrate the savory sugars.
  4. Lower the heat and whisk in the heavy cream and Parmesan cheese. Stir continuously until the cheese has completely melted and the sauce is a uniform, glossy mahogany color.
  5. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time until a heavy-cream consistency is achieved. Season with salt and black pepper.