Tagliatelle with creamy roasted pumpkin sauce, sage, and crispy bacon - photo 1
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Tagliatelle with creamy roasted pumpkin sauce, sage, and crispy bacon

Pikantne Pizza and Pasta Main Dishes Italian Cuisine 60 min Medium 10 wyświetleń ~27.34 PLN - (0)
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Description

This dish is the essence of autumn on a plate. A velvety, deeply flavored, and naturally sweet sauce made from roasted Hokkaido pumpkin envelops each ribbon of tagliatelle, creating an incredibly comforting and hearty meal. Its creamy texture is contrasted by crispy, salty bacon, while the earthy, slightly peppery aroma of fresh sage sautéed in butter adds a refined character to the dish. Nutmeg subtly enhances the flavor of the pumpkin, and a generous portion of Parmesan brings a touch of umami. The dish has a beautiful, warm orange color that pleases the eye even before the first bite. It is perfect for an autumn lunch, a romantic dinner, or as an elegant dish for a gathering with friends. Serve it hot, sprinkled with extra Parmesan and crunchy toppings, accompanied by a glass of light white wine, such as Pinot Grigio.

Ingredients (14)

Servings:
4
  • Tagliatelle pasta 400 g
  • Hokkaido pumpkin 600 g
  • Boczek wędzony parzony 150 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh sage 0.5 pęczek
  • Extra virgin olive oil 0.2 łyżek
  • 30% cream 100 ml
  • Ser parmezan (parmigiano reggiano) 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 30 g
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~27.34 PLN (6.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C in the top-bottom mode. Thoroughly wash the hokkaido pumpkin under running water and dry it with a paper towel. With a sharp, large knife, cut the pumpkin in half, and then each half into smaller pieces, about 3-4 cm in crescent shapes. Use a spoon to scoop out the seeds and fibrous flesh from each piece. Do not peel the skin - it will be soft and edible after baking.

Ingredients: Hokkaido pumpkin
Be careful when cutting the pumpkin, its skin is tough. Use a stable cutting board and a sharp chef's knife. Hokkaido pumpkin is the best for this recipe because it doesn't require peeling.
2

Line a large baking sheet with parchment paper. Arrange the pieces of pumpkin in a single layer, making sure they do not touch. Drizzle the pumpkin with two tablespoons of olive oil, sprinkle with salt and freshly ground pepper. Mix everything thoroughly with your hands so that each piece of pumpkin is evenly coated with oil and seasonings.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Spreading the pumpkin in a single layer is key to ensuring it bakes and caramelizes evenly, rather than steaming. Use a large baking sheet or two smaller ones if necessary.
3

Place the baking tray with the pumpkin in the preheated oven and bake for about 25-30 minutes. The pumpkin is ready when a fork easily pierces it, and its edges are slightly browned and caramelized. After baking, remove the tray from the oven and set aside to cool slightly.

Ingredients: Hokkaido pumpkin
Baking time may vary depending on the oven and the size of the pumpkin pieces. Check for tenderness after 20 minutes. Don't worry if the skin gets deeply browned - it will add a richer flavor to the dish.

Preparation of toppings

4

While the pumpkin is roasting, prepare the toppings. In a large, cold skillet, arrange the slices of bacon. Place the skillet over medium heat and cook slowly until the fat renders and the bacon becomes golden and crispy, which will take about 8-10 minutes. Turn the slices regularly. Once ready, transfer the bacon to a plate lined with paper towels to drain excess fat. Reserve about 1-2 tablespoons of the rendered fat in the skillet.

Ingredients: Boczek wędzony parzony
Starting to fry the bacon in a cold pan allows for the slow rendering of fat, making the bacon crispier. Be careful not to burn it, as it will become bitter.
5

Tear the sage leaves from the stems. In a pan with heated bacon fat, place the sage leaves. Fry them for about 1-2 minutes until they become dark green, stiff, and crispy. Be careful, as they may splatter. Remove the finished leaves with a slotted spoon and transfer them to a plate next to the bacon. Once cooled, crumble the bacon into smaller pieces.

Ingredients: Fresh sage, Pumpkin seeds
Fried sage has an intense flavor and a wonderful texture. Do not fry it for too long, as it will lose its aroma. If you want, you can toast the optional pumpkin seeds in a dry pan until they start to 'pop' and smell fragrant.

Preparing the sauce

6

Peel the onion and chop it into small cubes. Peel the garlic and slice it thinly. In the same pan where the bacon was cooked (with the remaining fat), add the remaining tablespoon of oil. Add the chopped onion and sauté over medium heat for 5-6 minutes until it becomes soft and translucent. Then add the garlic and sauté for another minute until it releases its aroma. Be careful not to burn the garlic.

Ingredients: Onion, Garlic, Extra virgin olive oil
Use a large, deep skillet or a wide pot that can later hold all the pasta with the sauce. This way, you will avoid transferring and dirtying extra dishes.
8

Transfer the roasted pumpkin, sautéed onion with garlic, cream, and about 100 ml of the reserved pasta cooking water into the bowl of a standing blender (or a tall container if using an immersion blender). Blend everything until smooth and creamy. If the sauce is too thick, add a little more pasta water until you reach the desired consistency.

Ingredients: Hokkaido pumpkin, Onion, Garlic, 30% cream
A stand blender will give the smoothest consistency, but a hand blender (immersion blender) will also do a good job. Blend patiently until there are no lumps.
9

Pour the blended sauce back into the pan. Heat it over low heat. Grate 50g of Parmesan cheese on a fine grater and add it to the sauce. Season the sauce with freshly grated nutmeg and, if necessary, salt and pepper. Optionally, add a pinch of chili flakes. Stir until the cheese melts and the sauce is smooth and hot. Do not let it boil.

Ingredients: Ser parmezan (parmigiano reggiano), Nutmeg, Salt, Pieprz czarny świeżo mielony, Chili flakes
Always taste the sauce before adding salt – the pasta water and parmesan are already salty. Nutmeg is very aromatic, so start with a small pinch.

Cooking the pasta and combining the dish

7

In a large pot, bring at least 4 liters of water to a boil. When the water is boiling, add a generous tablespoon of salt (about 10g). Add the tagliatelle pasta and cook according to the package instructions, but for 1-2 minutes less, so it is 'al dente' (slightly firm in the center). Before draining the pasta, reserve at least one cup (about 250 ml) of the cooking water.

Ingredients: Tagliatelle pasta, Salt
The water from cooking pasta is liquid gold! The starch in it is key to creating the perfectly creamy sauce that clings to the pasta. Never pour all the water out!
10

Transfer the cooked, drained tagliatelle directly to the pan with the hot pumpkin sauce. Using tongs, vigorously toss the pasta with the sauce for about a minute to ensure the sauce thoroughly coats each ribbon. If the mixture is too thick, add a little of the reserved pasta cooking water and mix again.

Ingredients: Tagliatelle pasta
Transferring the pasta directly to the sauce and mixing it in the pan is a key Italian technique called 'mantecare', which makes the dish cohesive and perfectly creamy.
11

Immediately divide the pasta onto four deep plates. Generously sprinkle each portion with crumbled crispy bacon, fried sage leaves, and freshly grated Parmesan. If using, also sprinkle with toasted pumpkin seeds. Serve right away while hot.

Ingredients: Boczek wędzony parzony, Fresh sage, Ser parmezan (parmigiano reggiano), Pumpkin seeds
The dish tastes best right after preparation, when the pasta is perfectly al dente and the toppings are crunchy. Don't wait to serve!

Fun Fact

💡

Although pumpkin is associated with America, it is a popular ingredient in Italy, especially in the northern regions such as Lombardy and Veneto. A classic dish is 'tortelli di zucca' - dumplings filled with pumpkin, amaretti cookies, and fruit mustard (mostarda), which shows how Italians masterfully combine sweet and savory flavors.

Best for

Jesienny obiad Elegancka kolacja Spotkanie z przyjaciółmi Danie na poprawę nastroju

Tips

🍽️ Serving

Serve in warmed, deep plates to keep the dish at temperature for longer. Before serving, you can drizzle each portion with a bit of good quality olive oil or pumpkin seed oil to enhance the aroma. A chilled, dry white wine, such as Pinot Grigio or Soave, pairs wonderfully with the dish.

🥡 Storage

The dish tastes best fresh. If there are leftovers, store the sauce and pasta separately in the fridge for up to 2 days. To reheat, warm the sauce in a pan, adding a little water or milk to thin it out, then add the pasta and mix. Crispy toppings (bacon, sage) will lose their texture, so it's best to prepare them fresh.

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