Tortelli di zucca, just without the tortelli. This take uses tagliatelle and adds pancetta and chilli for punch.
- 500 gm (about ½) butternut pumpkin, cut into 2cm pieces
- 80 ml (⅓ cup) olive oil
- 150 gm mild pancetta, coarsely chopped
- 1 cup (loosely packed) sage
- 4 garlic cloves, bruised
- 1 tsp dried chilli flakes
- 60 gm (¼ cup) mascarpone
- 30 gm finely grated parmesan, plus extra to serve
- 500 gm dried tagliatelle
- 1Preheat the oven grill to high. Toss pumpkin and 1 tbsp olive oil in a bowl, spread out on a lightly greased oven tray and grill, turning occasionally, until softened and starting to char (8-10 minutes).
- 2Meanwhile, heat 1 tbsp olive oil in a large frying pan over medium heat. Add pancetta and sage, and fry, stirring occasionally, until fat has rendered and pancetta is crisp (6-8 minutes), then drain on paper towels. Return pan to medium-high heat, add remaining oil, then add garlic and chilli, season to taste and stir until fragrant (1-2 minutes). Remove from the heat, add mascarpone, parmesan and half the roasted pumpkin, season to taste and stir to coarsely break up the pumpkin and form a thick sauce.
- 3Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes). Drain, reserving 125ml pasta water. Return pumpkin mixture to medium heat, add reserved pasta water and stir to combine, then add pasta, remaining roasted pumpkin, pancetta and sage and toss to combine and heat through. Divide pasta among bowls and serve topped with extra parmesan.