Tagliatelle with Pumpkin Cream

Ingredients

• 2 onions
• vegetable oil (for baking sheet)
• 1 tbsp powdered sugar
• 2 tbsp balsamic vinegar
• 250 g butternut squash
• 200 ml whipping cream
• 2 fresh garlic cloves
• Salt
• Pepper (freshly ground)
• nutmeg
• 500 g Tagliatelle
• 4 egg yolks
• 60 g grated Parmesan
• sage leaf (for garnish)

Instructions

1. 1.

   Preheat the oven to 120°C fan.

2. 2.

   Peel and slice the onion into rings. Spread on a greased baking sheet. Sprinkle with powdered sugar and drizzle with balsamic vinegar. Roast in the oven for about 1 hour until crisp brown, turning several times. Avoid over‑browning to prevent bitterness.

3. 3.

   Peel the squash, remove seeds and fibers, then grate finely. In a pot bring the cream to a boil, add the grated squash, peel and press the garlic cloves into it. Season with salt, pepper, and nutmeg. Simmer gently for about 10 minutes until the squash is tender.

4. 4.

   Cook the tagliatelle in salted water al dente.

5. 5.

   Remove the pumpkin‑cream from heat, let cool slightly, then whisk in the egg yolks.

6. 6.

   Drain the pasta, return to the pot over a turned‑off burner, mix with the cream mixture and parmesan. Taste and adjust seasoning. Plate the pasta, top with caramelized onions and garnish with sage leaves.