Bring a large pot of salted water to a rolling boil over high heat. Add your pasta of choice, cooking according to package instructions until al dente, usually around 8-10 minutes. Reserve about 1 cup of pasta water, then drain the rest.

Finely chop one shallot and set it aside. Grate enough Parmesan cheese for the sauce, ensuring it’s ready to melt effortlessly later.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and sauté for 1-2 minutes until translucent. Add minced garlic and continue to sauté for another 30 seconds until fragrant.

Lower the heat and add 2 tablespoons of butter to the skillet until melted. Pour in 1 cup of heavy cream and stir gently. Mix in 1 cup of pumpkin puree until smooth.

Stir in the grated Parmesan cheese into the creamy mixture, mixing until it fully melts and blends into the sauce. Keep warm on low heat.

Season the sauce with salt, pepper, and sage to taste. Allow it to simmer gently for about 3-4 minutes to thicken slightly.

Add the drained pasta directly into the skillet. Pour in some of the reserved pasta water gradually, tossing everything together until the pasta is evenly coated.

Plate the dish generously, garnishing with extra Parmesan and parsley flakes. Serve immediately while hot.