Directions

• Bring a large pot of water to boil. Cook pasta of choice according to package directions. Reserve 1/2 cup of starchy pasta water. Drain and set aside.
  1 lb. pasta of choice, cooked
  
• Fry the sage leaves: melt the butter in a large saute pan over medium heat. Add 15-20 whole fresh sage leaves to the melted butter and fry for about 1 minute, flip and continue to cook for another minute.
  6 Tbsp. unsalted butter, 15-20 fresh sage leaves, plus 2 tsp. finely chopped sage
  
• Remove with a slotted spoon to a paper towel lined plate and set aside. (Butter will begin to brown a little, that’s perfect!)
  
• Add the flour and whisk together to make a roux. Add in garlic and stir for ~20 seconds or until fragrant and combined.
  3 Tbsp. flour, 1 tsp. crushed garlic
  
• Whisk in heavy cream, milk, chopped sage, and rosemary. Stir for ~3-4 minutes until thickened. 
  1 1/2 cups heavy cream, 1 cup whole milk, 1 sprig fresh rosemary, finely chopped
  
• Add in the pumpkin, cinnamon, nutmeg, salt, and pepper and whisk until smooth. Add in the Parmesan cheese at the very end.
  1 cup canned 100% pumpkin puree, not pumpkin pie filling, 1/8 tsp. ground cinnamon, 1/8 tsp. ground nutmeg, 1 tsp. kosher salt, plus more to taste, freshly cracked black pepper, 1/2 cup Parmesan, finely grated (I used a microplane)
  
• Taste and adjust seasonings as needed. (Note: the sauce thickens as it cools. If your sauce is too thick you can add a splash of milk or some of the reserved pasta water from earlier).
  
• If serving right away, toss cooked pasta in the Alfredo sauce. Or feel free to keep the sauce and pasta separate and spoon over the pasta. Garnish with the fried sage leaves and more Parmesan cheese and enjoy!