Tagliatelle with pumpkin and speck
Today Pasta with pumpkin cream and speck: an easy and creamy pasta dish with pumpkin and speck. Pasta with pumpkin and speck is an extraordinary first course! The flavor of the pumpkin is made even more delicate by the cream prepared with pumpkin and cheese that manages to perfectly wrap your pasta, in my case paccheri. To give a more decisive note, I thought of adding the speck cut into strips and made slightly crispy in the pan. Various textures and various flavors for this quick and delicious first course! Tagliatelle with pumpkin and speck are a tasty and simple first course. Excellent recipe perfect for autumn and winter. Let's see what we need for the preparation of Tagliatelle with pumpkin and speck.
Ingredients
For the egg pasta220 g flour2 eggs
For the dressing400 g pumpkin200 g speck1 clove garlic2 tablespoons grated Parmesan cheesethyme to tastesalt to tastepepper to tasteextra virgin olive oil to taste
Steps
Start the preparation of the Tagliatelle with pumpkin and speck from the egg pasta. Pour the flour on a pastry board. Form the typical fountain and insert the eggs in the center. With a fork start working everything. When you have reached a fairly solid consistency, continue to work the dough with your hands. Once you have a smooth and homogeneous consistency, form a ball, then wrap it in plastic wrap. Let it rest for at least 15 minutes at room temperature. After the time necessary for resting, roll out the egg pasta with a rolling pin until it reaches a thickness of about 1 – 2 millimeters. Roll the dough on itself and cut it into slices about 5 millimeters wide. Unroll the tagliatelle and flour them to prevent them from sticking. Start the preparation of the sauce by cleaning the pumpkin. Remove the peel and seeds. Cut it into cubes and set it aside momentarily. Cut the speck into cubes. Put a non-stick pan on the stove. Pour a drizzle of extra virgin olive oil and heat up. Add the speck and a finely chopped clove of garlic. Brown for a few minutes, then add the pumpkin. season with salt and pepper. Add the thyme and half a glass of water. Cover with a lid and cook until the pumpkin softens. With a spoon, take half of the diced pumpkin and place them in a high-sided container. Add 2 tablespoons of grated Parmesan cheese and half a glass of hot water. Blend everything with an immersion mixer until creamy. Transfer the pumpkin cream to the pan. Cook the pasta in salted water. Drain and add it to the sauce. Add some cooking water and stir. Serve the pasta. Add grated Parmesan cheese and a few leaves of thyme. Enjoy the Tagliatelle with pumpkin and speck together with your diners.
Today Pasta with pumpkin cream and speck: an easy and creamy pasta dish with pumpkin and speck. Pasta with pumpkin and speck is an extraordinary first course! The flavor of the pumpkin is made even more delicate by the cream prepared with pumpkin and cheese that manages to perfectly wrap your pasta, in my case paccheri. To give a more decisive note, I thought of adding the speck cut into strips and made slightly crispy in the pan. Various textures and various flavors for this quick and delicious first course! Tagliatelle with pumpkin and speck are a tasty and simple first course. Excellent recipe perfect for autumn and winter. Let's see what we need for the preparation of Tagliatelle with pumpkin and speck.
Ingredients
For the egg pasta
220 g flour
2 eggs
For the dressing
400 g pumpkin
200 g speck
1 clove garlic
2 tablespoons grated Parmesan cheese
thyme to taste
salt to taste
pepper to taste
extra virgin olive oil to taste
Steps
Start the preparation of the Tagliatelle with pumpkin and speck from the egg pasta. Pour the flour on a pastry board. Form the typical fountain and insert the eggs in the center. With a fork start working everything. When you have reached a fairly solid consistency, continue to work the dough with your hands. Once you have a smooth and homogeneous consistency, form a ball, then wrap it in plastic wrap. Let it rest for at least 15 minutes at room temperature. After the time necessary for resting, roll out the egg pasta with a rolling pin until it reaches a thickness of about 1 – 2 millimeters. Roll the dough on itself and cut it into slices about 5 millimeters wide. Unroll the tagliatelle and flour them to prevent them from sticking. Start the preparation of the sauce by cleaning the pumpkin. Remove the peel and seeds. Cut it into cubes and set it aside momentarily. Cut the speck into cubes. Put a non-stick pan on the stove. Pour a drizzle of extra virgin olive oil and heat up. Add the speck and a finely chopped clove of garlic. Brown for a few minutes, then add the pumpkin. season with salt and pepper. Add the thyme and half a glass of water. Cover with a lid and cook until the pumpkin softens. With a spoon, take half of the diced pumpkin and place them in a high-sided container. Add 2 tablespoons of grated Parmesan cheese and half a glass of hot water. Blend everything with an immersion mixer until creamy. Transfer the pumpkin cream to the pan. Cook the pasta in salted water. Drain and add it to the sauce. Add some cooking water and stir. Serve the pasta. Add grated Parmesan cheese and a few leaves of thyme. Enjoy the Tagliatelle with pumpkin and speck together with your diners.
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