Pappardelle with roasted pumpkin cream, sage butter, crispy leek, and pecorino

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the pumpkin, yellow onion, and 2 garlic cloves on a baking tray. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until the pumpkin is very tender and browned at the edges.

2. 2

   While the vegetables roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced leek with a pinch of salt and cook for 8 to 10 minutes, stirring often, until golden and crispy. Transfer to a paper towel-lined plate to keep it crisp.

3. 3

   Transfer the roasted pumpkin, onion, and 2 garlic cloves to a blender or food processor. Add the heavy cream, vegetable broth, and lemon zest. Blend until completely smooth and silky. If it seems too thick, add 1 or 2 more tablespoons of broth.

4. 4

   Bring a large pot of generously salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve 250 ml / 1 cup of the pasta water before draining.

5. 5

   In the same large skillet, add the butter over medium-low heat. Stir in the remaining minced garlic clove and the sage leaves. Cook for 1 to 2 minutes until the butter smells nutty and the sage is fragrant, without burning. Add the red pepper flakes if using.

6. 6

   Pour the dry white wine into the skillet and let it reduce for 1 minute. Add the blended pumpkin sauce and stir well. Simmer gently for 2 to 3 minutes. Mix in half of the grated pecorino romano and stir until melted into the sauce.

7. 7

   Add the drained pappardelle to the skillet with the sauce. Toss gently, adding some of the reserved pasta water a little at a time until the sauce coats the pasta nicely. Taste and adjust with the remaining salt and black pepper.

8. 8

   Serve immediately and finish each plate with the crispy leek, the remaining grated pecorino romano, and extra black pepper if desired.