Name: Pumpkin Sage Pasta
Yield: 4
Ingredients: 4 c. peeled and seeded pumpkin -; 1 tbsp. brown sugar -; 1 tbsp. extra-virgin olive oil -; 1/2 tsp. ground black pepper -; Kosher salt -; 1/2 lb. wide pasta noodles -; 1 c. diced pancetta -; 3 tbsp. chopped fresh sage -; 1 c. finely grated Parmesan cheese -; 2 egg yolks -; 1 tsp. nutmeg -; 1/4 c. chopped toasted hazelnuts (optional) -

Recipe information

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Ingredients for - Pumpkin Sage Pasta

1. 4 c. peeled and seeded pumpkin -

2. 1 tbsp. brown sugar -

3. 1 tbsp. extra-virgin olive oil -

4. 1/2 tsp. ground black pepper -

5. Kosher salt -

6. 1/2 lb. wide pasta noodles -

7. 1 c. diced pancetta -

8. 3 tbsp. chopped fresh sage -

9. 1 c. finely grated Parmesan cheese -

10. 2 egg yolks -

11. 1 tsp. nutmeg -

12. 1/4 c. chopped toasted hazelnuts (optional) -

How to cook deliciously - Pumpkin Sage Pasta

1. Stage

Preheat oven to 400 degrees F. In a large bowl, toss together pumpkin, sugar, oil, 1/4 teaspoon pepper, and 1 teaspoon salt; transfer to a large, parchment-paper-lined baking sheet and roast, stirring occasionally, until tender and golden brown, about 35 minutes.

2. Stage

Bring a large pot of salted water to a boil, add noodles, and cook until al dente, 8 to 10 minutes. Reserve 1 1/2 cups of the hot pasta water, then drain pasta.

3. Stage

Meanwhile, cook pancetta in a large, deep skillet over medium heat until deep golden brown and crisp, 10 to 12 minutes. Add sage and cook, stirring often, for 1 minute. Remove skillet from heat, then add pasta, 1 cup reserved hot pasta water, Parmesan, egg yolks, and remaining 1/4 tsp. pepper. Toss well to coat pasta with cheese and egg. Gently fold in reserved pumpkin and sprinkle with nutmeg. Add more salt and reserved pasta water, if needed. Garnish with hazelnuts, if using, and more cheese. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.