The perfect Autumnal dinner for the cold, dark nights! Roasted pumpkin, fresh tagliatelle in a creamy alfredo sauce topped with crispy sage leaves.
Total Cooking Time
35 Minutes
Ingredients (serves 2)
200g Pumpkin (roasted)
3 Garlic cloves (2 for roasting, 1 for the sauce)
200g Fresh tagliatelle
4 Fresh sage leaves
100ml Double Cream
75g Smoked pancetta
1 Cup reserved pasta water
30g Pecorino
Method
1. Pre heat the oven to 180 (fan). Peel and cut the pumpkin into medium sized chunks and bash two of the cloves of garlic (keep the skins on). Place the pumpkin and garlic on a roasting tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for 15 minutes until soft, ensure to turn the pumpkin half way through roasting (discard the roasted garlic cloves when done).
2. Add a tablespoon of olive oil to a large pan and fry the pancetta. When its starting to look crispy add the remaining garlic clove (finely chopped) and the sage leaves. Allow the sage leaves to crisp and then remove from the pan and set aside.
3. Add the cream to the pan on a low heat and allow to simmer and reduce slightly. Now add the pasta to boiling salted water, fresh pasta only takes around 2-3 minutes to cook.
4. When the pasta is al dente add straight to the pan, no need to drain the water. Add the pecorino cheese, roasted pumpkin, season with salt & pepper and mix well to combine (be careful when mixing not to break up the pumpkin too much). Gradually add some of the pasta water in small amounts until your sauce has reached the desired consistency. Serve the pasta with the crispy sage leaves and black pepper.
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