Nutrition Facts

Serving Size 150 g

(Approx. 6 Servings)

Amount Per Serving

Calories	310	Calories From Fat	140

% Daily Value*

Total Fat 16 g	25%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 30 mg	10%

Sodium 660 mg	28%

Total Carbohydrate 28 g	9%

Dietary Fiber 1 g	4%

Sugars 1 g

Protein	12 g

Vitamin A 10%	•	Iron 6%

Vitamin C 4%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pumpkin & Pancetta Fettuccine Alfredo

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 Lb fettuccine

2 Tbsp extra virgin olive oil

4 Oz Volpini Pancetta, diced

3 cloves of garlic, minced

1 Tbsp sherry vinegar

3/4 cup(s) Cosi Comme Pumpkin Cream

1 1/4 cup(s) heavy whipping cream

1 cup(s) Parmesan cheese, shredded or grated

1/2 cup(s) fresh basil, roughly chopped

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Instructions

Cook fettuccine according to package instructions, drain and set aside. Add a little olive oil to pasta to keep it from sticking if you make it ahead of time.

In a large non-stick sauté pan add olive oil and pancetta and stir fry until crispy, about 4 - 5 minutes.

Add garlic to pan and stir fry until garlic just starts to turn a light tan color, about 1 - 2 minutes. Add in vinegar to deglaze pan then let it reduce completely before proceeding.

Add in pumpkin and heavy cream bring to a simmer and then add pasta, toss to combine and cook until the sauce is thick. Add in Parmesan cheese and basil. Toss to coat and season with salt and pepper to taste.