Cook pasta about 2 minutes less than the package instructions. Drain, rinse and set aside.
Heat butter in a skillet over medium heat and add garlic and shallots. Cook until soft then add the chopped sage. Sauté for 30 seconds.
Add the wine, cinnamon, nutmeg, salt, pepper, and cayenne pepper and simmer until reduced by half (about 5 minutes).
Add the pumpkin puree and bacon and bring to a simmer.
Add the cream and bring back to a simmer. Add the pasta and cook for 1-2 minutes. Remove from heat and serve garnished with fresh sage leaves.
Make sure not to overcook your pasta or the dish will be mushy. Cook it al dente, or even slight less as it will continue to cook when added to the sauce;
Cook the bacon extra crispy to ensure it is easily crumbled and doesn't get soggy in the dish;
You can make the pumpkin alfredo sauce ahead of time and store it in the fridge until ready to use. Just heat it and mix with cooked pasta to serve. You may need to add a touch of milk or cream to thin it out.