Creamy Pumpkin Fettuccine

For the roasted pumpkin puree:
1. Preheat the oven to 400 F. Slice a sugar pumpkin in half and scrape out seeds (I like to save them for roasting). Place the pumpkin halves on a sheet pan, face up.
2. Top each pumpkin half with 1 tablespoon butter, and sprinkle with kosher salt. Roast the pumpkin for 1 hour at 400 F.
3. Remove pan from the oven and let the pumpkins cool and then separate the flesh from the skin. Put the pumpkin flesh in the bowl of a food processor and puree until pretty smooth. Refrigerate until ready to use. Discard skins.
4. Bring a large pot of salted water to a boil. Put the fettuccine noodles in to cook to al dente according to package directions.
5. Pour the cream into a small saucepan and bring to a simmer with the pinch of nutmeg, letting it cook and thicken slightly, about 3 minutes.
6. Whisk in the roasted pumpkin puree until the cream and pumpkin form a smooth sauce.
7. Whisk in 1 cup of the Parmesan cheese and stir until smooth. Season to taste with kosher salt.
8. When it’s done, drain the fettuccine pasta, reserving ½ cup of the pasta water. Put the pasta back in the pot it was cooked in. Toss the pasta with the creamy pumpkin sauce. If it feels to thick add a tablespoon at a time of the pasta water.
9. Transfer the pasta to a serving dish and top with the remaining Parmesan cheese.