Serves 4
Ingredients
- 1kg pumpkin, chopped finely
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, sliced thinly
- 4 small (100g) onions, quartered
- 12 small fresh sage leaves
- 12 thin slices (180g) pancetta
- 375g fettuccine pasta
- 1 cup (250ml) cream
- 3 egg yolks
- 1/2 cup (40g) finely grated Parmesan cheese
- 1/2 cup finely chopped fresh chives
- grated Parmesan cheese for serving
Method
Preheat the oven to a very hot (240°C/220°C fan-forced).
Combine pumpkin, oil and salt and pepper in baking dish. Roast pumpkin in a very hot over for 10 minutes. Add garlic, onions and sage to dish; bake in a very hot oven for a further 15 minutes or until pumpkin is tender.
Place pancetta on an oven tray; add to oven, during the last 5 minutes of cooking time or until crisp. Or, cook in large non-stick frying pan until crisp.
Meanwhile, add pasta to a large saucepan of boiling, well-salted water until just tender;drain. Return to pan.
Combine cream, egg yolks and Parmesan in a medium bowl. Stir through hot pasta with pumpkin and chives. Season to taste with salt and pepper.
Divide among serving bowls; top with extra Parmesan.
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