Tagliatelle with roasted pumpkin, sage, mascarpone, and crispy pancetta (comfort food) - photo 1
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Tagliatelle with roasted pumpkin, sage, mascarpone, and crispy pancetta (comfort food)

Pizza and Pasta Main dishes 90 min Medium 2 wyświetleń ~29.41 PLN - (0)
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Description

Creamy tagliatelle with roasted pumpkin is comfort food for cold winter days: sweet, caramelized pumpkin combines with velvety mascarpone and sharp parmesan, while fresh sage and crispy pancetta (optional) add depth and texture contrast to the dish. It is hearty, aromatic, and visually impressive on the plate — golden pieces of pumpkin and green sage leaves on a creamy, slightly orange pasta sauce. It works well as a main course for a family lunch, a candlelit dinner, or when you need a cozy meal after a busy day.

Ingredients (13)

Servings:
4
  • Dried tagliatelle pasta 400 g
  • Butternut squash, peeled and diced 800 g
  • Mascarpone 200 g
  • Parmesan (parmigiano reggiano), freshly grated 80 g
  • Butter 50 g
  • Onion (white or yellow), 1 piece. 1 szt.
  • Garlic, 3 cloves 3 ząbki
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Fresh sage, small leaves 10 g
  • Salt 0.1 szczypt
  • Pieprz czarny, świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pancetta or bacon — optional (cut into thin strips) 150 g
  • Roasted pumpkin seeds — optional (for sprinkling) 40 g
💰 Szacowany koszt dania: ~29.41 PLN (7.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). Peel the pumpkin with a vegetable peeler, cut it in half, and remove the seeds with a spoon. Cut the flesh into even cubes about 2 cm on each side, so they bake evenly. Place the chopped pumpkin on a large baking sheet lined with parchment paper.

Ingredients: Butternut squash, peeled and diced, Extra virgin olive oil, Salt, Pieprz czarny, świeżo mielony
Use a sharp, large knife and a stable cutting board. Cubes of the same size bake evenly. When peeling, hold the pumpkin with one hand and use the knife to cut off thin strips of skin.
2

Drizzle the pumpkin with 20 g of oil (about 1 tablespoon) and sprinkle with 2 pinches of salt and a little pepper. Spread the pieces in a single layer so they don't touch too much. Bake in a preheated oven for 30–35 minutes, stirring once after 15–18 minutes — the cubes should be golden at the edges and soft when pierced with a fork.

Ingredients: Butternut squash, peeled and diced, Extra virgin olive oil, Salt, Pieprz czarny, świeżo mielony
Use a large baking tray so the pieces are not stacked on top of each other — otherwise, they will steam instead of browning. Check with a fork: the pumpkin is ready when a knife/fork can be easily inserted and the flesh slightly falls apart.

Preparation of pancetta (optional)

3

If you are using pancetta, heat a large skillet over medium heat. Add the sliced pancetta (150 g) and cook without additional fat for 6–8 minutes, stirring occasionally, until golden and very crispy. Transfer the pancetta to a plate lined with paper towels to drain excess fat.

Ingredients: Pancetta or bacon — optional (cut into thin strips)
Use a cast iron or stainless steel skillet with a diameter of 26–28 cm. Keep an eye on the pancetta, as it can burn quickly. You can also add pancetta to enhance the flavor and texture.

Sauce

4

In a large, wide skillet, heat 20 g of butter (about 1 tablespoon) over medium heat. Add the thinly sliced onion (150 g) and sauté for 6–8 minutes, stirring occasionally, until the onion becomes soft and translucent — it should be clear and lightly golden, but not burnt.

Ingredients: Butter, Onion (white or yellow), 1 piece.
Use a wide pan (diameter 26–28 cm). A wooden spoon or silicone spatula is best for stirring. If the onion browns too quickly, reduce the heat - we want to sauté it, not burn it.
5

Add the chopped garlic (15 g) and sauté for another 30–45 seconds just to release the aroma — garlic browns quickly and can become bitter, so be careful. Then add the roasted pumpkin (the entire contents of the baking tray) to the pan and gently mix with the onion.

Ingredients: Garlic, 3 cloves, Butternut squash, peeled and diced
Add the garlic over low heat and stir to prevent it from burning. Use a spatula to gently combine the pumpkin with the onion so that the cubes do not break apart too early.
6

Reduce the heat to low and add the entire 200 g of mascarpone and 40 g of parmesan (from 80 g, leave the rest for sprinkling). Gently stir with a wooden spoon until the cheese melts and combines with the pieces of pumpkin, creating a creamy sauce. If the sauce is too thick, add 50–100 ml of pasta cooking water later (see step 9) — it should be thick and coat the pasta.

Ingredients: Mascarpone, Parmesan (parmigiano reggiano), freshly grated, Butternut squash, peeled and diced
Keep the heat low, the mascarpone should not be boiled vigorously - it may curdle. Stir slowly, breaking down some of the pumpkin to achieve a creamy part and a part with chunks for texture.
7

Add 10 g of finely chopped fresh sage to the sauce and mix. Season to taste with salt (about 1–2 pinches) and 1 pinch of freshly ground pepper. Taste the sauce — the flavors should be balanced: the sweetness of the pumpkin, the creaminess of the mascarpone, and a light herbal note of sage.

Ingredients: Fresh sage, small leaves, Salt, Pieprz czarny, świeżo mielony
Add sage at the end to preserve its aroma. Sage is intense; if you don't like it, use half the amount.

Cooking pasta

8

In a large pot, bring at least 4 liters of water to a boil. Add 3 pinches of salt (about 3 g). Add the pasta (400 g) and cook according to the package instructions minus 1–2 minutes, usually 8–10 minutes — we want the pasta al dente, as we will finish cooking it in the sauce.

Ingredients: Dried tagliatelle pasta, Salt
Use a large pot so the pasta has room. Stir a few times in the first minute to prevent sticking. Reserve 150 ml of the pasta cooking water before draining.

Finalizing the sauce and combining

9

Drain the pasta, reserving 150 ml of the cooking water. Transfer the pasta directly to the pan with the sauce (or place the pan over low heat if necessary) and mix. Add 1–2 tablespoons (15–30 g) of the reserved cooking water if the sauce seems too thick. Add the remaining 40 g of grated Parmesan and 30 g of butter, stirring vigorously for 1–2 minutes — the sauce should coat the pasta with a silky, slightly glossy layer.

Ingredients: Dried tagliatelle pasta, Parmesan (parmigiano reggiano), freshly grated, Butter, Butternut squash, peeled and diced
Stir vigorously with tongs or two kitchen forks to ensure the sauce thoroughly coats the pasta. If the sauce becomes lumpy, add a little more cooking water and keep the heat low.

Finishing

10

If you used pancetta, add it back to the pan now and gently mix. Taste and season one last time with salt and pepper. Transfer the pasta to warmed plates, ensuring each serving has a few larger pieces of pumpkin and an even amount of sauce.

Ingredients: Pancetta or bacon — optional (cut into thin strips), Butternut squash, peeled and diced
Use a spatula and spoon for portioning to serve the pasta aesthetically. If you want a vegetarian version, skip the pancetta and add more pumpkin seeds for crunch.

Decoration and serving

11

Garnish the plate with the remaining fresh parmesan, sprinkle 40 g of roasted pumpkin seeds if using, and place a few fresh sage leaves on top. For effect, you can toast a few sage leaves in a dry pan until crispy (20–30 seconds on each side) and arrange them on top as decoration.

Ingredients: Parmesan (parmigiano reggiano), freshly grated, Roasted pumpkin seeds — optional (for sprinkling), Fresh sage, small leaves
For decoration, use finely grated Parmesan and a dry, small pan to toast the sage. Additionally, you can add roasted pumpkin seeds to enhance the flavor/texture.

Final tips

12

Serve immediately — pasta tastes best right after preparation. If you're cooking for guests, keep the sauce warm over very low heat and combine it with the pasta just before serving to maintain a creamy consistency.

Avoid reheating pasta in the microwave without adding liquid — the sauce may separate. It's better to add a bit of water or broth when reheating and warm it up in a pan.

Fun Fact

💡

The Italian combination of sage and butter is a classic in the Emilia-Romagna region's cuisine; sage intensifies the flavor of the fat and is often used with pumpkin in seasonal dishes.

Best for

rodzinny obiad zimowy kolacja comfort food przyjęcie dla przyjaciół (serwowane jako danie główne)

Tips

🍽️ Serving

Serve hot, with freshly ground pepper and an extra portion of Parmesan on the table. It pairs well with a light green salad with a lemon vinaigrette and a glass of white wine (e.g., Chardonnay) or semi-dry Prosecco.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a pan with 1–2 tablespoons of water or broth, stirring until the sauce regains a creamy consistency. Freezing the dish with mascarpone is not recommended, as the texture will change.

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