Green Fettuccine with Pumpkin Cream Sauce

Sauté the shallots in the butter until translucent. Add the prosciutto and cook another minute. Add the pumpkin and cook until heated through and just bubbling. Add the heavy cream and bring to a boil. Season with nutmeg, allspice and salt and pepper.  Once the sauce has reduced to the desired creaminess, lower flame and keep warm.

Cook the pasta in plenty of well salted boiling water until al dente. Drain well and toss with the pumpkin cream sauce. Divide into four warm bowls, sprinkle with Pecorino Romano or Parmigiano-Reggiano and decorate with a little chopped fresh tomato.