Casarecce with golden pumpkin sauce, burrata and ham

Ingredients for 2 servings:

• 1 burrata
• 450 g Hokkaido pumpkin(s)
• little salt water
• 1 shot of white wine
• salt and pepper
• nutmeg
• possibly chili flakes
• 200 g pasta (casarecce)
• 1 tbsp oil
• 1 tsp butter
• 1 onion(s)
• n. B. Ham cubes, possibly from Parma ham, alternatively red shrimp
• 1 garlic clove(s), diced
• e.g. Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Drain the burrata and carefully halve it in the bowl. Roughly dice the washed Hokkaido pumpkin, cook in a little salted water in a pan with a dash of white wine until soft, then puree with the cooking water and half of the burrata. Season the sauce with a little salt, pepper, and a pinch of nutmeg. Cook the pasta al dente, drain, and reserve some of the pasta water. Dice the onion and fry in the butter and oil mixture. Fry the ham cubes or finely chopped Parma ham. Finally, fry the garlic cubes briefly until light brown. Heat the pasta and pumpkin sauce together in the pan, adding a little more of the pasta water if needed. Heat the remaining burrata and sprinkle the dish with the onion and ham mixture. Tip: The dish becomes more sophisticated with fried shrimp and a few arugula leaves.