Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for about 5 minutes until soft and fragrant.

Stir in 1 cup of pumpkin purée and ½ cup of heavy cream. Add a pinch of salt, pepper, a teaspoon of cinnamon, and a pinch of nutmeg. Simmer for about 5-7 minutes.

Remove from heat and stir in ½ cup of grated Parmesan cheese until melted. Adjust seasoning if necessary.

Cook 8 ounces of fettuccine according to package instructions. Reserve ½ cup pasta cooking water before draining.

Add the drained pasta to the skillet with the sauce. Toss to combine and add reserved pasta water if needed for consistency.

Serve immediately, garnishing with fresh parsley and crushed red pepper flakes.