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Butternut squash & bacon alfredo

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Chef Brain Kearns

Canvas at the Arkansas Arts Center

& Simply the Best Catering

INGREDIENTS

1 pound fettuccine (reserve 1 cup of pasta water)

6 tablespoons butter

2 cloves garlic, minced

1/2 cup chopped bacon

1 cup butternut squash puree

1/8 teaspoon nutmeg

2/3 cup half & half

1/2 cup freshly grated Parmesan cheese

1 tablespoon fresh chopped parsley

INSTRUCTIONS

1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)

2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).

3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.

4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

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