Pumpkin Pasta w/ Brown Butter, Pancetta & Pine Nuts

This is my feeble attempt at recreating my most favorite pasta dish OF ALL TIME (seriously) from The Lazy Goat right here in Greenville.  I’ve talked about it before, and yes, I’m talking about it again. It’s THAT good. They change it up a little every few months, but it’s almost always on their menu, and I highly recommend trying it. It will seriously change your mind about what good pasta tastes like.

ButternutSquashPasta1

This pasta is what Fall is all about. I’d truly make this every day if I could take in that much butter and not gain 100 pounds. Pumpkin, sage, pancetta, Prosciutto, pine nuts, brown butter, arugula…do I have your attention yet?

PumpkinPasta2

Like I mentioned before, this is a “re-creation”. I don’t have the actual recipe itself, but I have to say I came pretty darn close. My boyfriend orders this every time we go to The Goat, and even he agreed that it was just as good! The only thing I might do next time is add more butter. That’s never a problem, right??

Since I built this by “taste”, you can really add any of these ingredients in the amount or ratio you’d prefer. Below is approximately what I did, but I’m also going to give you a few alternative options as well. Give it a shot and play with the recipe yourself. You can’t go wrong with these flavors and I’d love to hear what other people do!

PUMPKIN PASTA w/ Brown Butter, Pancetta & Pine Nuts – A Milk Truck Original, inspired by The Lazy Goat

ingredients:

4 tbsp (1/2 stick) butter – like I said above though, I’d probably use a little more next time

1/4 c pancetta, diced

1/4 c Prosciutto, coarsely chopped into bite-sized pieces

2-3 tbsp pine nuts

3-4 leaves of fresh sage, cut in halves or thirds (I like the pieces to be kind of big)

handful of fresh arugula

2 cloves garlic, sliced thinly

1/2 lb Pumpkin Tagliatelle (I bought fresh pumpkin pasta from a local place, but see below for other options)

olive oil (optional)

salt + pepper

 

directions:

1- You’ll need a pretty large pan (or a wok would work!) Over medium-high heat, begin browning your diced pancetta. Don’t drain it, you’ll need all that goodness later. (Did I mention this isn’t a healthy pasta? But I promise you won’t regret it!)

Now throw in your prosciutto and watch it get all crispy (maybe 1-2 minutes).

Turn your heat down to medium.

2 - Throw in your garlic slivers, and pine nuts. This will get the pine nuts just toasty enough to give a great flavor, but if you want a stronger pine nut flavor you can toast them ahead of time. (We’re winging it here, remember?!) 

Once your garlic becomes fragrant, remove this pan from the heat.

3 – Turn a pot of salted water on high, to bring to a boil. That will be for your pasta.

4 – Now it’s time to brown your butter. I know that sometimes the simplest things are the scariest, so if you need directions for that, here’s a good step-by-step: browning butter. Be sure you don’t let it burn!

At this point, it’s probably time to throw in your pasta.

5 – Now back to your brown butter – how’s that going? Almost there? Great. Throw your sage right in there! This will infuse that butter and also sort of fry your sage. Trust me…it’s a good step.

6 – Once your pasta is done, scoop out and save about 1/4 cup of pasta water, then drain your pasta. Now immediately throw that hot pasta into your pan with your pancetta and prosciutto. Give it all a good toss.

Now pour your hot brown butter over everything and give it another toss.

And now while it’s still really hot, throw in a handful of fresh arugula and toss everything until it wilts.

Finally, if you need more liquid, pour that reserved pasta water into it and/or a tiny bit of olive oil and keep tossin’! DONE.

Grate some fresh Parmesan over your masterpiece, salt + pepper to taste

and serve immediately. 

[NOTES]: Obviously the pumpkin flavor is pretty important here. For all you Greenvillians – I picked mine up at the Farmer’s Market a few weeks back from Naked Pasta Co.  But if you can’t find pumpkin pasta, I would recommend doing one of two things:

Option 1 – add about 2 tbsp of pumpkin puree in at the end when you toss everything. But this will thicken it up, so be sure you have some pasta water handy to thin it out if you need to.

Option 2 – Dice about 1/2 cup of butternut squash and roast it ahead of time. When you’re tossing everything at the end, add your roasted butternut cubes.

OR you could get crazy and make it yourself – Homemade Pumpkin Pasta.

OR you could easily scour your local fine food stores, because it’s Fall and someone is bound to carry pumpkin pasta right now.   ;)

Let me know how yours turns out! Happy Fall Y’all! 

 

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