Pumpkin Pasta

Updated: Oct 11

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I don't think I will ever be done with this pumpkin series. Lol! And here I present to you lovely people, another pumpkin recipe: my pumpkin pasta. I know what you gonna say. I do not consume pork and this is the 2nd recipe (that I posted) with pork.



I tried it with some beef bacon and salami. It doesn't turn out as I expected, I pretty much have no choice but to use pancetta. I was thinking about mushrooms. But something tells me that mushrooms don't go well with pumpkins.



I am still using my 100g pasta to 400g ratio. It works every single time. The trick is to keep an eye on it, or you will get overcooked pasta. Another tip is to add butter and pecorino without any heat. The residual heat will melt the butter and cheese, thus coating the pasta well and creating a creamy sauce (without any cream).


 

Ingredients:

(Serve 2)

  • Sesame Oil, 1 TBSP + 1 TBSP

  • Pancetta Coarselt Slice, A Handful

  • Pumpkin Puree Homemade, 1/2 Cup

  • Garlic Finely Minced, 2 Cloves

  • Shallot Finely Minced, 1

  • Red Chili Deseeded Finely Sliced, 1

  • Dried Sage, Pinch

  • Vegetable Stock / Water, 1/4 Cup

  • Good Quality Pasta (I'm using Angel Hair), 100g

  • Hot Water, 400g

  • Unsalted Butter, 2 TBSP

  • Pecorino, For Grating

  • Parsley Finely Minced, For Garnishing

 

Equipment:

  • 2 x Cast Iron Skillet / Pan

 

Directions:

  1. Please visit my "Pumpkin Spiced Latte" page for the pumpkin puree recipe.

  2. In a skillet over medium heat, add 1 TBSP of sesame oil.

  3. Once the oil is heated up, add in pancetta.

  4. Sear until lightly browned.

  5. Give it a saute and remove it from heat.

  6. Set aside until ready to use.

  7. In the same skillet, add 1 more TBSP of sesame oil.

  8. Once the oil is heated up, add the pumpkin puree.

  9. Saute until lightly caramelized.

  10. Add in garlic, shallots, chili and sage.

  11. Saute to combine well and until aromatic.

  12. Deglaze with the vegetable stock.

  13. Cook until slightly reduced.

  14. Season with salt and pepper.

  15. Give it a quick saute.

  16. At the same time, in another skillet over medium heat, add 400g of hot water.

  17. Add in the pasta and season with salt.

  18. Cook until the pasta is almost al dente with about 1/4 of pasta water left.

  19. Immediately transfer everything into the pumpkin mixture.

  20. Toss until well combined.

  21. Remove from heat and add in butter.

  22. Grate some pecorino over the top.

  23. Give it another toss until everything is incorporated and melted.

  24. Garnish with parsley and the pancetta.

  25. Serve immediately.


Creamy without any cream...

 

Recipe Video:



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