Hazelnut Pasta with Creamed Pumpkin, Beef and Guanciale

Name: Hazelnut Pasta with Creamed Pumpkin, Beef and Guanciale
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 3
Cuisine: European
Ingredients: 250g hazelnut tagliatelle (see intro for info); 100g creamed pumpkin; 100g minced meat; 50g guanciale cubed; 1 small onion finely chopped; Salt and pepper a pinch; Extra virgin olive oil; 1 tsp finely chopped hazelnuts for the finishing

by Micaela Harrasser October 23, 2023

October 23, 2023

Another weekend means another trip to my favorite farmers’ market, ZuiderMRKT – this time I got these beautiful, handmade hazelnut pasta from my friend Marco (Marco’s lista – if you are looking for the finest Italian ingredients, he’s your guy!).

I decided to pair them with a pumpkin-based pasta sauce, since it’s seasonal and I am super obsessed with pumpkin. You can find a list of my other sweet & savory pumpkin recipes here. This rich sauce is a beautiful combination of minced beef, guanciale and creamed pumpkin. It was a perfect match with the pasta – simply delicious! And how gorgeous is it? 😀 for other types of sauces, this pasta goes very well with cheese-based, and nut-based sauces like a walnut pesto. Enjoy!

Hazelnut Pasta with Creamed Pumpkin, Beef and Guanciale

Serves: 3 Prep Time: 5 min Cooking Time: 20 min 20 min Nutrition facts: 200 calories 20 grams fat

Ingredients

250g hazelnut tagliatelle (see intro for info)
100g creamed pumpkin
100g minced meat
50g guanciale cubed
1 small onion finely chopped
Salt and pepper a pinch
Extra virgin olive oil
1 tsp finely chopped hazelnuts for the finishing

Instructions

Place a big pot with abundant water to boil.
In a non-stick pan, heat up the oil and onion for 2-3 minutes, until the onion softens. Add the minced meat, stir occasionally.
Once the meat is cooked (ie, not pink anymore), add the guanciale.
Throw the pasta in the boiling water.
Note: it won’t take long at all to cook so it’s important to wait until the meat is cooked before adding it to the boiling water.
Once the guanciale is also cooked, add the creamed pumpkin and mix well.
Turn the heat of the sauce to the minimum.
Once the pasta is al dente, ie almost ready, transfer to the pan with the sauce, together with 4 tbsp of cooking water.
Add salt and pepper and mix well.
Cook for 1-2 minutes, then dish the pasta.
Sprinkle some grated hazelnuts on top, and serve!