John Myers
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Tagliatelle with Pumpkin Sauce
The perfect tagliatelle with pumpkin sauce recipe with a picture and simple step-by-step instructions.
SAUCE
- 250 g Butternut squash
- 200 g Creme fine
- 2 Garlic cloves
- Salt
- Pepper
- Nutmeg
- 3 Egg yolk
- 3 Grated cheese
ONIONS
- 2 size Onions
- 1 tablespoon Powdered sugar
- 2 tablespoon Balsamic vinegar
- 125 g Ham cubes
SAUCE
- Peel and core the pumpkin and finely grate the pulp.
- Put in a saucepan and bring to the boil with the cream fine, add the peeled and pressed garlic, season with salt, pepper and nutmeg – simmer for 10 minutes until the pumpkin is soft.
- Remove the pumpkin cream from the stove, let it cool slightly and stir in the eggs.
ONIONS
- Peel the onions, cut in half and cut into slices, put them in a pan, dust with powdered sugar and drizzle with some balsamic vinegar.
- Now roast everything well, add the ham and let it brown
NOODLES
- Boil the noodles, drain them and put them back in the saucepan and mix with the pumpkin cream and cheese — season to taste again.
DISPATCH
- Place the pasta with the whipped cream on a plate, sprinkle the onion over it and garnish with a little basil. *******************************ENJOY YOUR MEAL***************** ************
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