sunday spaghetti with pumpkin+ricotta

November 8th, 2009

Today is one beautiful Sunday, everything is so peaceful, sunny and a bit of soft wind. I have one pumpkin sitting in my kitchen, one I wanted to turn to some halloween food but I was too busy I did not have time. And today when Marco turned up in the kitchen all so hungry, this was the first thing came to my mind, a good excuse too to use that last batch of ricotta I made that needed to be finished :)

Love the colour of the pumpkin and scallion! :)

And this is what happened SHORT after the spaghetti was served:

Ha!

And we closed it with a cup of chocolate pudding :))))

I am rather stuffed now, in a beautiful way :) I love this and I want to share this with you. I made this with (for Marco) and without (for me) pancetta, from Marco’s face I could tell it was so good and mine was wonderful. I hope you will enjoy it too. A big sunday hug! :)

Sunday Spaghetti With pumpkin and Ricotta

200 gram dried spaghetti

1/4 of a medium pumpkin, clean, peel and cut into big chunks

3 scallion shallots (as pictured), thinly sliced

100 gram of pancetta (if used)

100 gram of fresh ricotta

Sea salt and pepper

A small bunch of thyme

Extra virgin olive oil

In a sauce pan, bring to boil enough water to cook the pasta, when the water boils, add the chopped pumpkin and cook until soft, drain the pumpkin and re-use the water to cook the spaghetti and don’t forget to add some salt to the water.

Heat up some glugs of olive oil, add the thyme and sliced scallions, in low heat, fry until soft but not brown. If you use pancetta, add it now, and turn up the heat, fry till brown. Add the cooked pumpkin, fry with medium heat for 5 minutes, season with sea salt and pepper, turn down the heat for 10 minutes.

When the pasta is ready, reserve a small cup of the cooking liquid, drain the pasta and add to the pumpkin mixture, add the ricotta and a bit of reserved cooking water, mix well. If you feel the pasta is too sticky, add more of the reserved cooking water. Then adjust the seasoning.

Transfer to serving plates, drizzle with some extra virgin olive oil and serve with some freshly grated parmesan or salted ricotta.

Buon apetito!

filed under: food, paaaaaaaasta