Tagliatelle with Pumpkin, Speck, and Rosemary Sauce

Ingredients:

• 1 lb tagliatelle pasta
• 1 small pumpkin, peeled and diced
• 4 oz speck, cut into thin strips
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup heavy cream
• 1/2 cup chicken or vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and speck to the skillet and cook for 2-3 minutes or until the speck starts to brown.
2. Add diced pumpkin and chopped rosemary to the skillet and cook for another 5-7 minutes or until the pumpkin is tender.
3. Stir in the heavy cream and chicken broth. Bring to a simmer and reduce heat to low. Cook for 10-15 minutes or until the sauce has thickened.
4. While the pumpkin sauce is simmering, cook tagliatelle pasta according to package instructions until al dente.
5. Drain pasta and add it to the skillet with the pumpkin sauce. Toss pasta with sauce until everything is well coated.
6. Season with salt and pepper to taste.
7. Divide pasta into serving bowls and garnish each bowl with additional rosemary and speck strips.

Verdict:

This tagliatelle with pumpkin, speck, and rosemary sauce is a hearty and satisfying dish that’s perfect for a cozy fall dinner. The pumpkin sauce is rich and creamy with a hint of smoky speck and fragrant rosemary. Combined with the tender tagliatelle pasta, this dish is sure to become a fall favorite.

Serving Suggestions:

This dish pairs well with a crisp green salad and a glass of Pinot Noir or Chardonnay. You can also add grated Parmesan cheese on top for an extra flavor boost.