Heat a medium saucepan on medium-low and add 1 tablespoon of the salted butter.
Add the finely minced shallots and dust with kosher salt. Once the shallots start to soften, add in the finely minced garlic.
Stir well. Once the garlic starts to release aroma, which should only take a couple of minutes, add 1 cup of white wine and 1½ tablespoons of finely minced fresh sage.
Once the wine reduces by half, add the pumpkin puree, cream, white pepper, and nutmeg. Allow this to simmer while the sauce reduces. This will likely take somewhere between 45 minutes to an hour.
After a half hour of reducing the sauce, heat a large skillet on medium-high heat and bring a pot of water to boil for the pasta.
Boil the pasta for 8-9 minutes, until cooked slightly al dente, then drain.
Cut the pheasant breasts into thin 1-inch strips and dust with kosher salt, black pepper, granulated garlic, and paprika.
Add a thin layer of olive oil to the skillet and, once the skillet reaches 450-500 degrees Fahrenheit, add the pheasant strips. Remember to not crowd the pan in order to adequately brown and crisp up the pheasant.
Toss the pheasant in the skillet and sear on all sides. Remove when finished cooking.
After approximately an hour of reducing the sauce, once it is nice and thick, salt the sauce to taste. Combine spaghetti with the cooked pheasant, top with the sauce, and serve immediately.
