- 1 package (16 ounces) fettuccine
- 3 Cups milk
- 1 Cup canned pumpkin
- 1/2 Cup grated Parmesan cheese
- 2 Tablespoons flour
- 1 Teaspoon McCormick® Pumpkin Pie Spice
- 1/2 Teaspoon McCormick® Chipotle Chili Pepper
- 1/2 Teaspoon salt
- 8 slices bacon, chopped
- 1 small onion, chopped
Cook pasta as directed on package. Drain well.
Meanwhile, mix milk, pumpkin, Parmesan cheese, flour, pumpkin pie spice, chipotle chili pepper and salt in a medium bowl until well blended. Set aside.
Cook bacon in a large skillet on medium-high heat until slightly crisp. Remove bacon. Drain on paper towels. Set aside.
Remove all but 2 tablespoons bacon drippings from skillet. Add onion; cook and stir 3 minutes or softened. Stir in pumpkin mixture. Reduce heat to low; simmer 10 minutes or until thickened, stirring occasionally.
Place pasta in a serving bowl. Add pumpkin sauce; toss to coat well. Top with crisp bacon.