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Tagliatelle with creamy pumpkin sauce, burnt sage, and crispy pancetta - photo 1
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Tagliatelle with creamy pumpkin sauce, burnt sage, and crispy pancetta

Pikantne Pizza and Pasta Main dishes Italian Cuisine 75 min Medium 4 wyświetleń ~34.79 PLN - (0)
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Description

This dish is the essence of autumn on a plate. A velvety, gently sweet sauce made from roasted Hokkaido pumpkin envelops each ribbon of tagliatelle, creating an incredibly creamy and rich composition. Its flavor is perfectly balanced by the earthy aroma of sage sautéed in butter and a salty, crunchy accent from fried pancetta or bacon. The addition of freshly grated Parmesan and a pinch of nutmeg enhances the depth of flavor, making this dish extremely satisfying and elegant. The dish comes from the tradition of Northern Italy, where pumpkin (zucca) is a popular ingredient in dishes like risotto or ravioli fillings. Serve it as a main course for a cozy autumn dinner, perfectly paired with a glass of light white wine, such as Pinot Grigio. Visually, the dish delights with the warm orange color of the sauce, contrasting with the green of the sage and the red of the pancetta.

Składniki (13)

Servings:
4
  • Tagliatelle pasta 400 g
  • Hokkaido pumpkin 800 g
  • Pancetta or smoked bacon 150 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • 30% cream 150 ml
  • Parmesan cheese 80 g
  • Fresh sage 0.7 pęczek
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
💰 Szacowany koszt dania: ~34.79 PLN (8.70 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Rinse the Hokkaido pumpkin thoroughly under running water. Place it on a stable cutting board and, using a large sharp knife, cut it in half. Then, using a metal spoon, scoop out the seeds and fibrous flesh from the center of each half. Cut the pumpkin into smaller pieces, for example, into crescent shapes about 2-3 cm thick. You don't need to peel it – the skin will be soft after baking.

Ingredients: Hokkaido pumpkin
Use a large, sharp chef's knife; it will make cutting through the hard pumpkin much easier. Be careful with your fingers! Don't throw away the seeds – you can wash, dry, and roast them with salt for a healthy snack.
2

Transfer the pumpkin pieces to a large baking tray lined with parchment paper. Drizzle them evenly with olive oil, then sprinkle with salt and freshly ground pepper. Mix everything thoroughly with your hands so that each piece is coated with the seasonings. Spread the pumpkin in a single layer on the tray and place it in the preheated oven. Bake for about 25-30 minutes, until the pumpkin is completely soft (check by inserting a fork – it should go in easily) and slightly browned at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not place the pieces of pumpkin too close together, as they will start to steam instead of roast. If they do not fit on one baking sheet, use two. Roasting instead of cooking brings out the pumpkin's natural sweetness.

Preparation of toppings

3

While the pumpkin is baking, prepare the rest of the ingredients. Cut the pancetta or bacon into small cubes (about 0.5 cm). Heat a large, deep skillet (about 28-30 cm in diameter) over medium heat. Add the chopped pancetta and fry, stirring occasionally, for 5-7 minutes, until the fat has rendered and it becomes golden and crispy. Using a slotted spoon, remove the crispy pancetta from the skillet and transfer it to a plate lined with paper towels to drain excess fat.

Ingredients: Pancetta or smoked bacon
Do not pour out the fat rendered from the bacon! It is a carrier of flavor and we will use it to fry the sage and onion. It is best to use a heavy-bottomed pan that distributes heat evenly.
4

In the same pan, in the remaining fat, place the sage leaves. Fry them over medium heat for about 1-2 minutes, until they become dark green, stiff, and crispy. Be careful not to burn them, as they will become bitter. Remove the finished leaves with a slotted spoon and transfer them to the plate with the pancetta. They will become an aromatic and crispy decoration for the dish.

Ingredients: Fresh sage
Sage cooks very quickly, so don't step away from the pan. The leaves should 'shrink' and become crispy. This is a key step for achieving a deep, herbal aroma.

Preparing the sauce

5

Peel the onion and chop it into very small cubes. Peel the garlic and chop it or press it through a garlic press. Lower the heat under the pan and add the chopped onion. Sauté in the remaining fat for about 5-6 minutes, stirring often with a wooden spoon, until the onion becomes translucent and soft. Then add the garlic and sauté for another minute until it releases its aroma. Be careful not to burn the garlic.

Ingredients: Onion, Garlic
If there is not enough fat in the pan after frying the bacon, you can add a tablespoon of olive oil. Slowly frying the onion over low heat brings out its natural sweetness.
6

Once the pumpkin is roasted and slightly cooled, transfer it to the jar of a standing blender or a tall container (if using an immersion blender). Blend the pumpkin until it reaches a perfectly smooth, velvety purée. If the mixture is very thick and the blender is struggling, you can add 2-3 tablespoons of hot water or vegetable broth to make blending easier.

Ingredients: Hokkaido pumpkin
Use a high-power blender to achieve the creamiest sauce consistency without lumps. An immersion blender (stick blender) will also work, but it may take a bit longer.
7

Add the prepared pumpkin purée to the pan with sautéed onion and garlic. Mix everything thoroughly. Pour in the 30% cream and mix again. Add about 50g of grated Parmesan (leave the rest for sprinkling). Season the sauce with freshly grated nutmeg, salt, and pepper to taste. Heat on low for about 3-4 minutes, stirring constantly, until the sauce thickens and all the flavors combine. Do not bring to a boil.

Ingredients: 30% cream, Parmesan cheese, Nutmeg, Salt, Pieprz czarny świeżo mielony
The sauce should have the consistency of thick cream. If it is too thick, you can thin it out with a bit of hot water from cooking the pasta (in the next step). Taste the sauce and season it to your liking.

Cooking the pasta and combining the dish

8

In a large pot (minimum 4-5 liters), bring water to a boil. When the water starts to boil, add a generous amount of salt (about 1 tablespoon for 3 liters of water – 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 cup (250 ml) of the cooking water. It is rich in starch and perfect for adjusting the sauce's consistency.

Ingredients: Tagliatelle pasta, Salt
The key to the perfect pasta dish is to undercook it and 'finish' cooking it directly in the sauce. Do not rinse the cooked pasta with cold water! This washes away the valuable starch that helps the sauce adhere to the pasta strands.
9

Drain the pasta and transfer it directly to the pan with the hot pumpkin sauce. Using kitchen tongs or two forks, vigorously toss the pasta with the sauce for about 1-2 minutes over low heat. If the sauce is too thick, gradually add some of the reserved pasta cooking water until you achieve the perfect creamy consistency that beautifully coats each strand of pasta.

Ingredients: Tagliatelle pasta
This step is called 'mantecatura' and is the secret of Italian pasta dishes. The combination of starch from the pasta water, fat from the sauce, and vigorous stirring creates an emulsion that makes the sauce silky and perfectly cling to the pasta.
10

Immediately after mixing, transfer the pasta to deep plates. Generously sprinkle each portion with crispy pancetta, crumbled sage leaves, and the remaining freshly grated Parmesan. If you are using optional ingredients, top the dish with toasted walnuts for extra crunch. Serve immediately while hot.

Ingredients: Pancetta or smoked bacon, Fresh sage, Parmesan cheese, Walnuts
The dish tastes best right after preparation. To serve it like a professional, you can use tongs and a fork to twist the pasta into a neat 'nest' in the center of the plate before adding the toppings.

Fun Fact

💡

In the Lombardy region of northern Italy, pumpkin is the queen of autumn cuisine. The most famous dish is 'tortelli di zucca' - dumplings filled with a sweet filling of pumpkin, amaretti cookies, fruit mustard (mostarda), and parmesan. This shows how versatile pumpkin is as an ingredient in Italian cooking.

Best for

Jesienny obiad Elegancka kolacja we dwoje Spotkanie z przyjaciółmi Comfort food na chłodne dni

Tips

🍽️ Serving

Serve in deep, warmed plates to keep the dish warm for longer. Just before serving, you can drizzle a little good quality olive oil over the top. The dish pairs wonderfully with a light, dry white wine, such as Pinot Grigio or Soave, which will balance the creaminess of the sauce.

🥡 Storage

The dish tastes best fresh. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, transfer the pasta to a pan, add a little milk or water, and heat over low heat, stirring until the sauce regains its creamy consistency. Reheating in the microwave is not recommended, as the sauce may become oily.

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