Pappardelle with roasted butternut squash, burnt sage butter, and crispy pancetta - photo 1
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Pappardelle with roasted butternut squash, burnt sage butter, and crispy pancetta

Pikantne Pizza and Pasta Main Dishes Italian Cuisine 60 min Medium 15 wyświetleń ~42.70 PLN - (0)
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Description

This is a sophisticated and incredibly aromatic dish that perfectly fits the autumn atmosphere. Pappardelle, wide and silky ribbons of egg pasta, serve as an excellent base for a flavor-rich sauce. The sweetness of roasted butternut squash, caramelized in the oven to tenderness, is perfectly balanced by the salty and intense flavor of crispy Italian pancetta. The heart of the dish is the brown butter sauce, which takes on a nutty aroma, enriched with the earthy, slightly peppery taste of fresh sage. The combination features the creamy texture of the squash, the crunchiness of the pancetta, and the silkiness of the pasta. The dish is not only a feast for the palate but also for the eyes – golden cubes of squash, green sage leaves, and pink pieces of bacon create a beautiful composition on the plate. Serve it as a main course for an elegant dinner or a special weekend lunch, preferably accompanied by a glass of dry white wine, such as Pinot Grigio.

Ingredients (11)

Servings:
4
  • Pappardelle pasta 400 g
  • butternut squash 800 g
  • Pancetta bacon 150 g
  • Butter 100 g
  • Fresh sage 1 pęczek
  • Garlic 2 ząbki
  • Pecorino Romano cheese 80 g
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Salt 12 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 50 g
💰 Szacowany koszt dania: ~42.70 PLN (10.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Prepare the pumpkin: carefully cut off both ends, then place it securely on a cutting board. Using a sharp chef's knife or a large vegetable peeler, remove the tough skin, moving from top to bottom. Cut the pumpkin in half lengthwise and use a spoon to remove the seeds and fibrous flesh. Then, cut the flesh into even cubes about 1.5-2 cm on each side.

Ingredients: butternut squash
Be careful when cutting hard pumpkin. A stable cutting board and a sharp knife are essential for safety. Even pieces will ensure that the pumpkin bakes evenly.
2

Transfer the chopped pumpkin to a large baking tray lined with parchment paper. Drizzle it evenly with olive oil, sprinkle with about 2 pinches of salt and freshly ground pepper. Mix everything thoroughly with your hands, ensuring each piece of pumpkin is coated with a thin layer of oil and seasoning. Spread the pumpkin in a single layer on the tray, making sure the pieces do not touch – this will allow them to roast rather than steam.

Ingredients: Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Use a large baking tray. If the pieces of pumpkin are too tightly arranged, they will start to steam instead of caramelizing beautifully.
3

Place the baking tray with the pumpkin in the preheated oven. Bake for about 25-30 minutes. Halfway through baking (after about 15 minutes), stir the pumpkin with a spatula to ensure it browns evenly. The pumpkin is ready when it is soft inside (a fork can easily be inserted) and has golden-brown, slightly caramelized edges. After baking, remove from the oven and set aside.

Every oven is different, so keep an eye on the pumpkin towards the end of baking. We want it to be soft but still hold its shape, not turn into puree.

Preparing the sauce and pancetta

4

While the pumpkin is baking, prepare the rest of the ingredients. Cut the pancetta into small cubes (if using it in a piece). In a large, deep skillet (preferably stainless steel, so you can see the color of the butter), heat over medium heat and add the pancetta. Cook for 5-7 minutes, stirring occasionally, until the fat renders out and the bacon becomes golden and crispy. Using a slotted spoon, transfer the crispy pancetta to a plate lined with paper towels, leaving about 1-2 tablespoons of rendered fat in the skillet.

Ingredients: Pancetta bacon
Do not pour out all the fat from the pancetta! It carries flavor and will serve as the base for our sauce. A pan with a light bottom will help control the color of the butter in the next step.
5

Reduce the heat under the pan to medium-low. Add the butter to the rendered fat from the pancetta. Allow it to melt completely. It will start to foam - this is normal. Gently stir it with a wooden spoon or spatula. After about 2-3 minutes, the foam will begin to subside, and the butter will take on a golden, then amber color and will start to smell nutty. At this point, add the whole sage leaves and two lightly crushed garlic cloves. Fry for about 1-2 minutes, until the sage becomes crispy and the garlic fragrant. Be careful not to burn the butter - the browning process is quick. Remove the pan from the heat.

Ingredients: Butter, Fresh sage, Garlic
The key is constant observation! Browned butter (burro nocciola) can go from wonderful to burnt in just a few seconds. As soon as you smell the nutty aroma and see brown specks at the bottom, it's ready. Remove the garlic before adding the pasta.

Cooking the pasta and combining the ingredients

6

In a large pot, bring at least 4 liters of water to a boil. When the water is boiling, add a generous amount of salt (about 10g, or 2 flat teaspoons). The water should taste like seawater. Add the pappardelle pasta and cook according to the package instructions, but for 1-2 minutes less, so it is 'al dente' (slightly firm in the center). Just before draining the pasta, use a cup to scoop out about 250 ml (one cup) of the cooking water. Then drain the pasta in a colander.

Ingredients: Pappardelle pasta, Salt
Never rinse pasta after draining! The starch on its surface helps the sauce adhere better. Retaining the cooking water is key – it contains starch that will help create an emulsion and perfectly combine the sauce with the pasta.
7

Drain the pasta and transfer it directly to the pan with browned butter and sage. Place the pan back on low heat. Add the roasted pumpkin, crispy pancetta, and about 100 ml of the reserved pasta cooking water. Gently but vigorously toss everything using kitchen tongs or two forks to coat the pasta with the sauce. The heat and starch from the water will thicken the sauce and create a silky emulsion. If the sauce is too thick, add a little more water.

Ingredients: Pappardelle pasta, butternut squash, Pancetta bacon
This step is called 'mantecatura' and is the secret to perfect pasta dishes. It involves combining the pasta with the sauce in the pan, rather than just pouring it on the plate. This way, the flavors meld together.
8

Remove the pan from the heat. Add the majority of the grated Pecorino cheese (leave some for sprinkling on top) and freshly ground pepper. Mix everything thoroughly once more until the cheese melts and combines with the sauce. Taste and season with salt if necessary. Remember that the pancetta and cheese are already salty. Additionally, if you like, you can add toasted walnuts for extra crunch. Serve immediately.

Ingredients: Pecorino Romano cheese, Pieprz czarny świeżo mielony, Walnuts
Always add the cheese at the very end, after removing the pan from the heat. Too high a temperature can cause the cheese to curdle and become rubbery, instead of creating a creamy sauce.

Fun Fact

💡

The name of the pasta 'pappardelle' comes from the Tuscan dialect and the verb 'pappare', which means 'to devour' or 'to feast'. The name perfectly captures the essence of this hearty and delicious pasta!

Best for

Elegancka kolacja we dwoje Jesienny obiad z przyjaciółmi Danie na specjalną okazję Weekendowa uczta

Tips

🍽️ Serving

Spoon portions onto deep plates, creating a neat 'nest' of pasta in the center. Sprinkle each portion with the remaining grated Pecorino cheese, a few crispy sage leaves from the pan, and freshly ground black pepper. For added texture, you can sprinkle with toasted walnuts. Serve with a light, dry white wine, such as Italian Pinot Grigio or Soave.

🥡 Storage

This dish tastes best right after preparation. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, transfer a portion to a pan, add a little water or broth, and heat over low heat, gently stirring until the pasta is hot. Avoid reheating in the microwave, as the pasta may become rubbery.

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