My mates @sanremopasta asked my to share a dish with you that is meaningful to our family. We used to go to a beautiful little Italian eatery called Fazio’s on Friday nights and this Pumpkin Fettuccini was always a dish we ordered. Whilst I didn’t have the recipe I’ve done my best replication of the dish from memory for you guys to be able to cook and share with your families.
Creamy Pumpkin Pasta
Prep time: 15 minutes
Cook time: 3 hours
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 3 hours
- Total time: 3 hours 14 minutes
Ingredients
- 500g San Remo fettuccini
- 1 Whole jap pumpkin, Cut in half horizontally
- 200g Salted butter
- Handful fresh oregano
- 2 Garlic cloves
- 1/2 Brown onion
- 200ml Creme fraiche
- Fresh basil
- Parmigiana reggiano
- 1 Lemon
- Flakey salt
- Freshly cracked+ pepper
Method
- 1)
Preheat oven to 160C fan forced. Cut your pumpkin in half horizontally and remove the seeds with a spoon and place it onto into an oven proof dish with baking paper. Cover it in a even layer of salted butter, pop some fresh oregano and 2 cloves of garlic into the centre, add some salt and pepper and bung it in the oven for 3hrs.
- 2)
Once your pumpkin is cooked remove it from the oven and let it rest. Pop on some boiling salted water and pop your pasta in. While that cooks add some butter to a pan on medium heat and half a finely chopped brown onion for a couple of minutes. Add the zest of one lemon once the onions have sweated down with two heaped tablespoons of Creme Fraiche add in 3/4 of the cooked pumpkin with cooking juices reserving some for garnish. Stir until the pumpkin breaks up and makes a sauce and turn off the heat. Grate in a handful of Parmigiana Reggiano, a handful of basil leaves and juice of half a lemon.
- 3)
Once the pasta is cooked transfer it the sauce with a ladle of pasta water and toss the pasta. Plate it up with some chunks of pumpkin, fresh basil and a shaving of Parmigiana Reggiano.
