Pumpkin Alfredo

Pumpkin Alfredo (adapted from I Was Born to Cook)
1 lb. pasta, cooked and drained, reserving 1/2 cup of pasta water
1 T. butter
1 shallot, minced
3 garlic cloves, minced
1/2 c. fresh pumpkin puree
1/2 t. sage
1/2 t. nutmeg
1 c. half and half
1/4 c. grated Pecorino Romano cheese
3/4 t. salt
1 t. black pepper

1.  In a large skillet melt the butter over medium heat.  Once it is melted add in the shallot and garlic and cook for 1-2 minutes.

2.  Add in pumpkin, sage, and nutmeg.  Cook for about 1 minute.

3.  Stir in the half and half, stirring well, and bring to a boil.  Immediately reduce heat and simmer for 10 minutes, stirring occasionally.

4.  Stir in the Pecorino Romano, salt, and pepper.  Cook for 1-2 minutes.  Add in the pasta and toss to coat.  Stir in reserved pasta water as needed to thin out the sauce.

5.  Serve hot with additional grated Pecorino Romano cheese and chopped parsley.