This pasta sauce is really creamy and thick and although it has no eggs it does taste like carbonara.
- 2 1/2 lbs fresh pumpkin diced into 1/2″ cubes
- 1/2 cup red onion diced fine
- 3 tbsp garlic minced
- 3 tbsp oregano chopped fine
- 4-5 strips pancetta cut into 1″ rashers
- 2 cups vegetable broth
- 1/2 cup dry white wine
- 1 tsp cayenne pepper
- 1/2 cup romano grated fine
- 1 lb fettucini
In a large saute pan cook pancetta over medium low heat until fat is rendered and strips are crisp. Remove to a towel lined plate. Add onion and saute until golden, then add pumpkin and garlic. Continue to saute until pumpkin begins to brown. Add wine, turn heat to medium high and deglaze pan. Add oregano, cayenne pepper and broth and bring to a boil. Turn heat down and simmer pumpkin until soft and liquid has reduced by half. Meanwhile cook pasta in boiling salted water and reserve 1-2 cups pasta water when done. Blend pumpkin to a puree. Add pasta and puree back to the pan with enough pasta water to thin it so it can mix with the fettucini. Cook sauce until thick and evenly coating all pasta, then add cheese and let stand 5 minutes. Serve with cooked pancetta and more cheese.
Reblogged this on The Militant Negro™.
We were at a local cooking school yesterday and the Italian Chef mentioned that he regularly puts butternut squash into his kid’s Mac ‘n’ Cheese! I can certainly see why this would taste like carbonara.
Whoa… this sounds great! I’ll give it a shot when it cools off a bit more here. Mmmm!