1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Before draining, reserve ½ cup of pasta water (120 ml). Drain the pasta and set aside.

2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring gently, until fragrant without letting the garlic brown.

3. Stir the pumpkin purée, heavy cream, nutmeg, dried thyme, salt, and black pepper into the skillet. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until warmed through and slightly thickened.

4. Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes smooth and creamy. Add a little reserved pasta water at a time, stirring between additions, until the sauce reaches a silky consistency that will coat the pasta evenly.

5. Add the cooked fettuccine to the skillet and gently toss until every strand is coated in the pumpkin Alfredo sauce. Cook for another 1–2 minutes over low heat, adding a small splash of pasta water if the sauce becomes too thick.

6. While the pasta is finishing, melt 2 tablespoons of butter in a small skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes per side, until the leaves are crisp and lightly browned. Transfer them to a plate lined with paper towel to remove excess butter.

7. Divide the creamy pumpkin fettuccine among serving plates. Top each portion with crispy sage leaves and freshly grated Parmesan. Finish with a little freshly ground black pepper and serve immediately while the pasta is warm and creamy.