Pumpkin Parmigiano Wheat Fettuccine

We're making Pumpkin Parmigiano Whole Wheat Fettuccine with Chef John Granata of Camille's on Federal Hill.

Ingredients:
1 lb. whole wheat fettuccine
¼ cup extra virgin olive oil
**½ lb. Speck ham (smoked prosciutto)
1 cup pumpkin puree (preferably homemade)
2 garlic cloves
3 to 4 fresh sage leaves
1 cup heavy cream
½ cup freshly grated Reggiano Parmigiano
¼ cup toasted hazelnuts
½ tsp. grated nutmeg

Steps:
Bring a large pot of water to a rapid boil.

Add a heaping tablespoon of salt to the water and drop the pasta in. cook al dente.

While the pasta is cooking, heat oil in a large sauté pan on medium heat. Add the speck ham and garlic.

Cook until garlic becomes golden brown. Add sage and let cook in oil for 2 minutes before adding cream and pumpkin together.

Stir together and add salt and pepper. Drain pasta and add to pan. Toss together with Parmigiano and grated nutmeg.

Garnish dishes with toasted hazelnuts.

**You may substitute pancetta or bacon if you can’t find Speck ham. Speck can be found in Italian specialty markets.**