Fettuccine With Pumpkin Sauce

• 8 ounces uncooked fettuccine
• 2 applewood-smoked bacon slices, chopped
• 2 tablespoons finely chopped fresh sage, divided
• 2 garlic cloves, minced
• 3/4 cup canned unsalted pumpkin puree
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• 3/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
2. Heat a large skillet over medium heat. Add bacon; cook 4 minutes or until almost crisp, stirring occasionally. Add 1 tablespoon sage and garlic, and cook 1 minute, stirring constantly. Stir in pumpkin puree, Parmesan cheese, salt, and pepper. Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon sage and parsley.
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fettuccine, bacon, fresh sage, garlic, parmesan cheese, salt, freshly ground black pepper, heavy cream, flatleaf

Taken from www.myrecipes.com/recipe/fettuccine-with-pumpkin-sauce (may not work)