Spaghetti with roasted pumpkin sauce
Vincenzo's Plate · ♥ 2.2K likes · 74.2K views · 17 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 9 pcs Californian walnuts
- 1 kg pumpkin
- 300 g thin spaghetti
- 2 cloves garlic
- rosemary
- 6–7 tbsp grated Pecorino Romano
Peel and slice the pumpkin; about 500 g of skinless pumpkin per 300 g of spaghetti, 700 to 800 g per 500 g.
How much pumpkin per pasta
Line a baking tray with baking paper and lay the pumpkin on it, using two trays if needed.
- extra virgin olive oil
- salt
- pepper
Drizzle generously with extra virgin olive oil, season lightly with salt and pepper, strip rosemary leaves over, and add the garlic cloves.
Bake at 180C until the pumpkin is soft, about half an hour or a little more; it was done in about 20 minutes.
Transfer the pumpkin, peeled roasted garlic and rosemary to a blender, add plenty of olive oil and blend; add more oil and blend again.
- 1 tbsp sea salt, rock salt
Bring a large pot of water to the boil with a tablespoon of rock salt and cook the thin spaghetti 8 minutes, pushing it under.
Add pasta water and a little pecorino to the blender and blend; keep adding pasta water until it is a silky pumpkin cream.
In a saucepan, add olive oil and pasta water, then the pumpkin cream, and loosen with more pasta water until it is almost a pumpkin soup.
Building the sauce in the pan
Add the drained spaghetti with more pasta water over medium heat and mix and toss, keeping it a little wet.
Tossing the spaghetti in the sauce