1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. While the pasta is cooking, you can start on the sauce. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set it aside.

2. Saute Aromatics: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped yellow onion and cook until it softens and becomes translucent, about 5-7 minutes. You’ll know it’s ready when it looks glossy and smells sweet.

3. Add Garlic and Spices: Stir in the minced garlic, dried sage, and ground nutmeg. Cook for another minute until fragrant, being careful not to burn the garlic. This step really builds the aromatic base of your sauce.

4. Incorporate Pumpkin and Liquids: Pour in the canned pumpkin puree, heavy cream, and chicken or vegetable broth. Stir everything together until well combined and smooth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly thicken.

5. Stir in Cheese and Season: Remove the skillet from the heat. Gradually stir in the grated Parmesan cheese until it melts completely into the sauce, creating a smooth and creamy texture. Season the sauce with salt and freshly ground black pepper to taste. Remember that Parmesan can be salty, so taste before adding too much salt.

6. Combine Pasta and Sauce: Add the drained cooked pasta directly to the skillet with the pumpkin alfredo sauce. Toss gently to coat all the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

7. Serve Warm: Transfer the pasta to serving bowls. Garnish with extra grated Parmesan cheese and fresh chopped parsley, if desired. Serve immediately while hot and creamy.