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Fettuccine with pumpkin and salted ricotta

17/11/2023

Fettuccine with pumpkin and salted ricotta is an autumn dish full of flavors and colors. Here’s how to prepare it.

Ingredients

  • 300 grams of fettuccine
  • 400 grams of pumpkin (already cleaned)
  • 200 grams of salted ricotta
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chopped parsley (optional)
  • Crushed walnuts (optional, to add crunchiness)

Preparation

  1. Start by cleaning the pumpkin: remove the skin, seeds and cut it into about 1 cm cubes. Cook it in a steamer or in a pan with a drizzle of oil and a clove of garlic until it becomes soft.

  2. In the meantime, bring a pot of salted water to a boil and cook the fettuccine until al dente.

  3. Once the pumpkin is cooked, mash part of it with a fork leaving some whole pieces to give texture to the dish.

  4. Drain the fettuccine and set aside a cup of the cooking water.

  5. Remove the garlic from the pan with the pumpkin and add the fettuccine. Gently mix and if necessary, add a little cooking water to make the sauce creamier.

  6. Season with salt and pepper and add the grated salted ricotta, stirring well to let it melt slightly.

  7. Plate the fettuccine and top with a handful of grated salted ricotta, chopped parsley, and if you like, crushed walnuts for a crunchy note.

Pumpkin pairs very well with the robust flavor of salted ricotta, and the sweetness of the pumpkin is perfectly counterbalanced by the savory taste of the cheese.

Curiosity

Salted ricotta is a typical cheese of Italy, especially of Sicilian cuisine, and is excellent for adding a touch of flavor without overpowering other ingredients. This dish is a great way to enhance two simple but full of character ingredients.

Fettuccine with pumpkin and salted ricotta