Linguini with Pumpkin, Sage & Bacon

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Uncooked Whole Grain Linguini
• 6 slices Lower Fat, Lower Sodium Bacon
• 3 Tablespoons Finely Chopped Fresh Sage, Divided
• 4 cloves Garlic, Minced
• 15 ounces, weight Canned Pumpkin Puree
• 1 cup Low Sodium Chicken Or Vegetable Broth
• 12 ounces, weight Low-fat Evaporated Milk
• ½ cups Shredded Parmesan Cheese
• ½ teaspoons Salt, More To Taste
• ¼ teaspoons Ground Black Pepper
• ½ teaspoons Ground Nutmeg
• 1 dash Cayenne Pepper

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add salt, and cook the linguini until al dente, about 10 to 12 minutes. Reserve a splash of the cooking water, then drain.

2. While the pasta cooks, cut the bacon into short pieces and fry in a large skillet over medium heat until crisp, about 6 minutes. Remove the bacon with a slotted spoon, leaving a thin layer of fat in the pan.

3. Add 2 tablespoons of the sage and the minced garlic to the skillet and stir for about 1 minute until fragrant.

4. Stir in the pumpkin puree, chicken or vegetable broth, nutmeg, cayenne, and black pepper. Simmer gently for about 3 minutes.

5. Pour in the evaporated milk and simmer gently for about 3 minutes, stirring often, without letting it boil.

6. Remove from heat and stir in the Parmesan until melted and smooth. Season with salt to taste.

7. Add the drained linguini and most of the bacon to the sauce and toss until well coated, loosening with a splash of the reserved cooking water if needed.

8. Serve topped with the remaining bacon and the remaining 1 tablespoon of sage.