Tagliatelle with roasted pumpkin, sage, and crispy prosciutto - photo 1
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Tagliatelle with roasted pumpkin, sage, and crispy prosciutto

Pikantne Pizza and Pasta Lunches Dishes for Special Occasions 60 min Medium 11 wyświetleń ~33.89 PLN - (0)
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Description

This is the essence of autumn captured on a plate. A velvety, naturally sweet sauce made from roasted Hokkaido pumpkin envelops each ribbon of tagliatelle pasta, creating a dish with an incredibly creamy texture without a gram of cream added. Aromatic sage, sautéed in olive oil, releases its earthy, slightly peppery aroma, which pairs perfectly with the pumpkin. The counterpoint to this mildness is the intensely salty and crispy prosciutto, which transforms into delicious 'chips' when toasted in a pan. The dish is completed with toasted walnuts, adding a pleasant crunch and depth of flavor, and grated Pecorino Romano cheese, which brings a sharp, salty finish. The dish is not only delicious but also beautiful – its warm, orange hue evokes golden leaves and autumn sunshine. Perfect for an elegant dinner or as a comforting meal on a chilly day.

Ingredients (12)

Servings:
4
  • Tagliatelle pasta 400 g
  • Hokkaido pumpkin 600 g
  • Parma ham (prosciutto di parma) 100 g
  • Garlic 2 ząbki
  • Fresh sage 0.5 pęczek
  • Extra virgin olive oil 0.2 łyżek
  • Pecorino Romano cheese 50 g
  • Walnuts 50 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~33.89 PLN (8.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom heat). Wash the Hokkaido pumpkin thoroughly under running water. Since its skin is edible, you don't need to peel it. Using a sharp, large knife, cut the pumpkin in half from the stem to the base. Be careful, the pumpkin is hard, so do this slowly and steadily. Use a large spoon to scoop out the seeds and fibrous flesh from the inside. Then, cut the pumpkin halves into smaller, even pieces, for example, into cubes about 2-3 cm on each side.

Ingredients: Hokkaido pumpkin
To cut a hard pumpkin, it's best to use a heavy chef's knife. Make sure the cutting board is stable on the countertop. Cutting the pumpkin into even pieces will ensure it bakes evenly.
2

Transfer the chopped pumpkin to a large baking sheet lined with parchment paper. Peel the garlic and lightly crush it with the flat side of a knife to release its aroma - you don't need to chop it. Tear the sage leaves from the stems. Scatter the garlic cloves and about half of the sage leaves on the baking sheet with the pumpkin. Drizzle everything with two tablespoons of olive oil, sprinkle with salt and freshly ground pepper. Use your hands to thoroughly mix everything on the sheet, ensuring that each piece of pumpkin is coated with oil and seasonings.

Ingredients: Hokkaido pumpkin, Garlic, Fresh sage, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Use a large baking sheet so that the pieces of pumpkin are in a single layer. If they are stacked on top of each other, they will start to steam instead of roast, which will result in a worse taste and texture. Don't be afraid to use your hands to mix - it's the best way to evenly distribute the spices.
3

Place the baking tray with the pumpkin in the preheated oven. Bake for about 25-30 minutes. The pumpkin is ready when it becomes soft and can be easily pierced with a fork, and its edges start to caramelize and brown slightly. The roasted garlic should also be very soft.

Baking time may vary depending on the oven and the size of the pumpkin pieces. Start checking for tenderness with a fork after 20 minutes. A slight charring on the edges is desirable, as it adds depth of flavor.
4

Remove the baking tray from the oven and let the pumpkin cool slightly for a few minutes. Then transfer all the contents of the tray – the roasted pumpkin, soft garlic, and sage leaves – to a blender or a tall container. Blend everything into a smooth, velvety purée. If the purée is too thick, you can add 1-2 tablespoons of hot water or broth to achieve the desired consistency. Season to taste with salt and pepper. If using, add a pinch of freshly grated nutmeg now.

Ingredients: Nutmeg
You can use a countertop blender or an immersion blender (stick blender) for blending. Make sure to blend long enough to eliminate all lumps. Taste the purée and decide if it needs more salt – remember that cheese and prosciutto are also salty.

Preparation of toppings and pasta

5

In a dry, cold skillet (preferably non-stick), place the walnuts. Heat over medium power, shaking the skillet often or stirring with a wooden spoon. Toast the nuts for 3-4 minutes, until they start to smell intense and lightly brown. Be careful not to burn them. Once done, immediately transfer the nuts to a plate and set aside to cool, then chop coarsely with a knife.

Ingredients: Walnuts
Do not walk away from the pan while toasting the nuts, they burn very quickly! Transferring them to a cold plate stops the cooking process. Coarsely chopping will give a nice texture to the finished dish.
6

In the same pan, heat the remaining tablespoon of oil. Arrange the slices of prosciutto in a single layer. Fry over medium heat for about 1-2 minutes on each side, until they become crispy and slightly browned. Be careful not to burn them. Remove the crispy slices to a plate lined with paper towels to absorb the excess fat. In the same pan, in the remaining fat, sauté the remaining sage leaves for 30 seconds, until they become crispy. Set them aside.

Ingredients: Parma ham (prosciutto di parma), Fresh sage, Extra virgin olive oil
Do not place too many slices of ham at once, fry in batches if necessary. Once cooled, the prosciutto will become even crispier. You can then crumble it into smaller pieces.
7

In a large pot (minimum 4 liters), bring a large amount of water (about 3-4 liters) to a boil. When the water is boiling, add a generous handful of salt (about 1 tablespoon). The water should be as salty as the sea. 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 about 1-2 cups (250-500 ml) of the cooking water. This is crucial for making the sauce.

Ingredients: Tagliatelle pasta, Salt
Pasta needs plenty of space to cook, so use a large pot. Salting the water is essential for the flavor of the pasta. Saving the cooking water is the most important trick in Italian cuisine – the starch in it will help bind the sauce and give it a creamy consistency.

Combining the dish

8

In a large, deep skillet (the same one you used to fry the prosciutto), place the prepared pumpkin purée. Heat it over medium heat. Gradually, ladle by ladle, add the reserved pasta cooking water, stirring constantly, until you achieve the consistency of a smooth, flowing sauce. You should use about 150-200 ml of water. The sauce should be thin enough to coat the pasta.

It's best to use a pan with a diameter of at least 28 cm to comfortably fit all the pasta. Add water gradually, monitoring the sauce's thickness. It's better to add too little and then add more than to pour in too much at once.
9

Drain the hot pasta and transfer it directly to the pan with the pumpkin sauce. Add grated Pecorino cheese (leaving some for sprinkling on top). Stir everything vigorously for about 1-2 minutes over low heat, using kitchen tongs or two forks. This motion (called 'mantecatura') will cause the starch from the pasta and water to combine with the sauce and cheese, creating an emulsion and a creamy coating on each pasta ribbon. If the sauce is too thick, add a little more pasta water. Taste and adjust seasoning with salt, pepper, and optionally chili flakes.

Ingredients: Tagliatelle pasta, Pecorino Romano cheese, Chili flakes
Do not rinse the pasta after draining! The starch on its surface is essential. The key is to vigorously toss and lift the pasta in the pan to aerate the sauce and emulsify it perfectly. This is the secret to creamy pasta dishes without cream.
10

Immediately divide the cooked pasta onto four warmed plates. Top each portion with crumbled, crispy prosciutto. Sprinkle with coarsely chopped, toasted walnuts, reserved crispy sage leaves, and an extra serving of freshly grated Pecorino cheese. Serve right away while the dish is hot and creamy.

Ingredients: Parma ham (prosciutto di parma), Walnuts, Fresh sage, Pecorino Romano cheese
Serving the pasta on warmed plates helps the dish maintain its temperature longer. Don't wait to serve – the starch-based sauce tends to thicken as it cools.

Fun Fact

💡

Dishes that combine pumpkin with pasta, like the famous 'tortelli di zucca', have their roots in the cuisine of northern Italy, especially in the regions of Lombardy and Emilia-Romagna. Pumpkin was a popular, inexpensive ingredient there, and its sweetness perfectly balanced salty cheeses and cured meats, creating classic autumn flavor combinations that are still appreciated today.

Best for

Elegancka kolacja we dwoje Jesienny obiad z rodziną Danie na poprawę nastroju w chłodny dzień Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish immediately after preparation, on deep, warmed plates. For added aroma, you can drizzle each portion with a bit of high-quality olive oil or melted sage butter. The dish pairs perfectly with a light, crisp white wine, such as Pinot Grigio or Soave.

🥡 Storage

Leftover dish can be stored in an airtight container in the refrigerator for up to 2 days. It's best to reheat it in a pan, adding a little water, milk, or broth to restore the sauce's creamy consistency. Remember that crispy prosciutto will lose its texture after being stored in the refrigerator, so it's best to eat it right away.

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