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

Pikantne Pizza and Pasta Main Dishes Lunches 60 min Medium 6 wyświetleń ~81.28 PLN - (0)
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Description

This dish is the essence of autumn on a plate. A velvety, slightly sweet puree of roasted Hokkaido pumpkin combines with an aromatic, buttery sage sauce, creating a comforting base for ribbons of tagliatelle pasta. Each bite is a perfect balance of flavors: the sweetness of the pumpkin, the earthy aroma of sage, the salty crunch of Italian pancetta, and the deep, nutty aftertaste of Parmesan. The dish comes from the tradition of Northern Italy, where pumpkin (zucca) is a valued ingredient in pasta and risotto dishes. It is not only incredibly delicious but also beautifully presented on the plate thanks to the contrasting colors – the intense orange of the pumpkin, the green of the sage, and the pink of the pancetta. Serve it as an exquisite main course for an autumn dinner or a hearty, comforting lunch on a chilly day.

Składniki (13)

Servings:
4
  • Tagliatelle pasta 400 g
  • Hokkaido pumpkin 800 g
  • Pancetta 150 g
  • Parmesan 80 g
  • Fresh sage 0.7 pęczek
  • Garlic 3 ząbki
  • Butter 30 g
  • Extra virgin olive oil 0.2 łyżek
  • Sea salt 5 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • Salt for cooking pasta 1 łyżka
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~81.28 PLN (20.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan). Thoroughly wash the Hokkaido pumpkin. Place it on a stable cutting board and cut it in half with a sharp, large knife. Use a metal spoon to scoop out the seeds and fibrous flesh from the inside. Then, cut the pumpkin halves into cubes with a side of about 2 cm. You don't need to peel the skin; it will be soft and edible after baking.

Ingredients: Hokkaido pumpkin
Use a large, sharp chef's knife; it will make cutting through the hard pumpkin easier. Be careful with your fingers! The cutting board should not slip - place a damp cloth underneath it.
2

Transfer the chopped pumpkin to a large bowl. Drizzle it with 3 tablespoons of olive oil, season with salt and freshly ground pepper. Mix thoroughly with your hands, ensuring each piece of pumpkin is coated with a thin layer of oil and seasoning. Spread the pumpkin evenly in a single layer on a large baking sheet lined with parchment paper. Place it in the preheated oven and bake for 25-30 minutes, until the pumpkin is tender and slightly caramelized at the edges. You can check for doneness by piercing a piece with a fork - it should go in easily.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
Do not place the pieces of pumpkin too tightly on the baking sheet. If they are overlapping, they will start to steam instead of roast, which will prevent them from achieving the desired slightly crispy skin and caramelized flavor.

Preparing the sauce

3

While the pumpkin is baking, prepare the rest of the ingredients. Cut the pancetta into small cubes or strips. Place it in a large, cold skillet and set it to medium heat. Slowly render the fat, stirring occasionally, until the pancetta becomes golden and crispy. This will take about 8-10 minutes. Use a slotted spoon to transfer the cooked pancetta to a plate lined with paper towels, leaving the rendered fat in the skillet.

Ingredients: Pancetta
Starting to fry in a cold pan is key to allowing the fat to render slowly, making the meat perfectly crispy on the outside and not burnt and rubbery on the inside. Use a large diameter pan (about 28-30 cm) to later accommodate the pasta.
4

In a pan with the fat from the pancetta, add butter. Once it melts, toss in the sage leaves. Fry over medium heat for 1-2 minutes, until the leaves become darker and crispy. Be careful not to burn them. Remove a few of the prettiest leaves for decoration, and leave the rest in the pan. The butter will take on a wonderful sage aroma.

Ingredients: Butter, Fresh sage
Sage leaves must be dry before adding them to hot oil, otherwise it will splatter a lot. Crispy sage is a fantastic textural addition to the dish.
5

Peel and finely chop the garlic or press it through a garlic press. Reduce the heat under the pan, add the garlic to the buttery sage sauce, and sauté for about 30-60 seconds, stirring constantly, just until it releases its aroma. Do not allow the garlic to brown, as it will become bitter.

Ingredients: Garlic
The most common mistake is burning the garlic. As soon as you smell its intense aroma, it's ready. If it burns, unfortunately, you have to start over, as it will ruin the flavor of the entire sauce.

Cooking the pasta and combining the dish

6

In a large pot (minimum 4-5 liters), bring a large amount of water to a boil. When the water starts to boil, add a generous tablespoon of salt. Toss in the tagliatelle 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 of the cooking water. This is essential for creating a creamy sauce.

Ingredients: Tagliatelle pasta, Salt for cooking pasta
Italians say 'for every 100g of pasta, 1 liter of water and 10g of salt'. The pasta must have the freedom to swim. Retaining the water from cooking pasta is the most important trick in Italian cuisine - the starch contained in it acts as a natural emulsifier and thickener for the sauce.
7

When the pasta is cooking, add the roasted pumpkin to the pan with the sage sauce. Using a fork or a potato masher, mash about half of the pumpkin pieces into a smooth mixture, leaving the rest whole. This will give the sauce both a creamy base and noticeable pieces of vegetables.

Ingredients: Hokkaido pumpkin, Chili flakes
You don't need to create a perfectly smooth purée. A varied texture will make the dish more interesting. If you want, you can add optional chili flakes at this stage.
8

Pour about half a cup (125 ml) of the reserved pasta cooking water into the pumpkin in the pan. Stir vigorously until the water combines with the fat and mashed pumpkin, creating an emulsion – a smooth, creamy sauce. If the sauce is too thick, add a little more water.

This is the moment when the magic happens. The starch from the pasta water will combine the fat with the rest of the ingredients, creating a sauce that will cling perfectly to the pasta instead of sinking to the bottom of the plate.
9

Drain the pasta and transfer it directly to the pan with the pumpkin sauce. Add most of the crispy pancetta (save some for garnish) and half of the grated Parmesan. If you are using nuts, chop them coarsely and add them to the pan as well. Gently but thoroughly mix everything, tossing in the pan for about a minute to allow the pasta to absorb the sauce. If needed, add more pasta cooking water to achieve the desired creamy consistency.

Ingredients: Tagliatelle pasta, Pancetta, Parmesan, Walnuts
Use kitchen tongs to mix the pasta with the sauce – it's the easiest way to ensure every strand is evenly coated. Finishing the pasta cooking directly in the sauce is the secret to restaurant-quality dishes.
10

Taste the dish and season with salt and pepper if needed. Immediately divide the portions onto deep plates. Sprinkle each portion with the remaining crispy pancetta, grated Parmesan, and garnish with the reserved crispy sage leaves. Serve right away while hot.

Ingredients: Pancetta, Parmesan, Fresh sage
Dishes with pasta taste best right after preparation. Heated plates will help keep the dish warm for longer.

Fun Fact

💡

In the Lombardy region of Italy, especially in the city of Mantua, 'tortelli di zucca' – dumplings filled with pumpkin, amaretti cookies, and fruit mustard (mostarda) – are extremely popular. This shows how deeply rooted the combination of sweet pumpkin and pasta is in Italian cuisine.

Best for

Jesienny obiad Elegancka kolacja Sycący lunch Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve in deep, warmed pasta plates. Before serving, you can drizzle each portion with a bit of high-quality olive oil for extra aroma. The dish pairs perfectly with a light, crisp white wine, such as Pinot Grigio or Soave.

🥡 Storage

Pasta tastes best right after preparation. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan with a little water or milk to restore the creamy consistency of the sauce. Keep in mind that the pancetta and sage will lose their crispness.

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