1/2 c.finely grated Parmesan, plus more for serving
1/2 tsp.chopped rosemary
1/4 tsp.grated nutmeg
2 tbsp.chopped parsley
In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.
Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.