Green Fettuccine with Pumpkin Cream Sauce
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
- Servings 4
Ingredients
- 454 grams (1 pound) green fettuccine or linguine
- 227 grams (8 ounces) pumpkin purée
- 1 shallot, minced
- 15 ml (1 tablespoon) unsalted butter
- Generous pinch of nutmeg
- Pinch of allspice
- 237 ml (1 cup) heavy cream
- Sea salt and freshly ground pepper to taste
- 6 slices prosciutto, julienned
- Pecorino Romano or Parmigiano-Reggiano, freshly grated
- 1 medium tomato, chopped as garnish (optional)
Preparation
1. Sauté the shallots in the butter until translucent. Add the prosciutto and cook another minute. Add the pumpkin and cook until heated through and just bubbling. Add the heavy cream and bring to a boil. Season with nutmeg, allspice and salt and pepper. Once the sauce has reduced to the desired creaminess, lower flame and keep warm.
2. Cook the pasta in plenty of well salted boiling water until al dente. Drain well and toss with the pumpkin cream sauce. Divide into four warm bowls, sprinkle with Pecorino Romano or Parmigiano-Reggiano and decorate with a little chopped fresh tomato.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
