Fettucce Alla Crema Di Zucca Recipe

Roast squash

Preheat oven to 220°C (425°F). Toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt and pepper on a baking sheet. Roast for 25–30 minutes until tender and caramelized at the edges. Turn once halfway through.

Sweat aromatics

While squash roasts, heat 1 teaspoon olive oil in a small saucepan over medium heat. Add chopped shallot and cook gently until translucent (about 4 minutes). Add garlic and cook 30–45 seconds until fragrant; do not brown.

Blend to crema

When squash is done, transfer about 600 g (reserve a few cubes for garnish) to a blender or food processor. Add the sweated shallot and garlic, 150 ml stock, 150 ml cream and 30 ml white wine (if using). Blend until completely smooth. If too thick, add more stock 1 tablespoon at a time to reach a pourable, silky sauce. Season with 1/4 tsp grated nutmeg, and salt and pepper to taste. Keep warm over very low heat.

Crisp pork belly

Place diced salt-cured pork belly (guanciale/pancetta) in a cold sauté pan and set over medium heat. Cook slowly so fat renders and cubes become crisp, about 8–10 minutes, stirring occasionally. Remove with slotted spoon to a paper-towel-lined plate, reserving rendered fat in the pan.

Fry sage & chilli

Increase heat to medium-high, add the butter and 2 tbs olive oil (if pan is dry) to the pork fat. When butter foams, add fresh sage leaves and the 1/2 tsp crushed chilli. Fry sage for 20–30 seconds until crisp and fragrant. Remove sage to paper towel to keep crisp. Keep infused fat in pan — this will be used to finish pasta.

Cook pasta

Bring a large pot of salted water to a rolling boil (use about 10 g salt per 1 L water). Add 400 g fettucce and cook until al dente according to package directions (usually 8–10 minutes). Reserve 250 ml of pasta cooking water, then drain the pasta, keeping it slightly wet.

Combine pasta with crema

Return the empty pasta pot to low heat. Add the roasted squash crema to the pot and warm gently. Add the drained pasta and toss to coat. Add 2–4 tablespoons reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Stir in 30 g grated Parmigiano-Reggiano.

Finish with pork & truffle

Add most of the crisped pork belly (reserve a small portion for garnish) and the truffle cream (2 tbs) to the pasta. Toss until everything is evenly distributed and sauce is glossy; add up to another 2 tbs pasta water if necessary. Taste and adjust seasoning with salt and pepper.

Plate and garnish

Divide the pasta among 4 warm plates (servings). Top each portion with remaining crispy pork, a few reserved roasted squash cubes, fried sage leaves, a light drizzle of the sage-chilli infused fat from the pan, a sprinkle of remaining grated Parmigiano, toasted pine nuts if using, a few microgreens, and a small extra dot of truffle cream if desired.