Supes adorbs.
Yes, I do have disdain for dishes crafted with an Instagram post front of mind. And yes, the internet is littered with ill-conceived efforts at recipe development that focus more on the table scape than the flavor profile. That said /hops off soapbox/ this recipe was totes developed with the intention of pairing inky, black pasta with a bright, orange sauce in an unforgettable photo. The result?
From grotesque…
Well, briny pasta did pair beautifully with a pumpkin-enriched Alfredo sauce, that is true, but also a bit like shooting the aforementioned squid in a barrel. However, the salty, sweet pork fat of Pancetta added crisp crunch and sautéed, earthy, meaty Maitake mushrooms add some surf-et-turf heft to make this a complete plate.
All cuteness aside, this is an adorably creepy dish for a Halloween inspired meal, but the flavors will hold up long after the skulls and spider webs come down.
Pumpkin Alfredo with Squid ink Pasta
Serves 4
Beyond being beautiful, briny squid ink pasta balances rich Alfredo sauce with the sweet, vegetal notes of fresh pumpkin purée in this striking fall plate.
…to gourmet.
Ingredients:
1/4 lb pancetta, diced
2 cups chopped Maitake mushrooms
1/4 cup dry Sherry
2 tbs butter
1 shallot, minced
1 cup cooked, puréed Peanut or other pumpkin or winter squash
1 cup cream
1 lb fresh squid ink pasta
1 cup grated Parmesan
1/4 tsp cardamom
2 tbs thinly sliced basil
Directions:
Crisp Pancetta: Bring 4 quart pot of heavily salted water to a boil. Meanwhile, in a dry 12” skillet over med heat, sauté pancetta until crispy and fat is rendered. With a slotted spoon remove crunchy bits to paper towels leaving fat in the pan.
Cook mushrooms: Return pan to med heat. Add mushrooms and sauté until beginning to brown on edges. Deglaze pan with dry Sherry and season to taste with salt and pepper. Remove mushrooms to a bowl.
Begin sauce: Return pan to med heat with butter and melt. Add shallot and sauté until tender. Add pumpkin and cream. Cook until thickened.
Cook pasta and finish sauce: Meanwhile, add pasta to boiling water and cook for 3 minutes. Reserve 1/2 cup cooking water and drain pasta. Add reserved cooking water to pumpkin sauce with parmesan and cardamom. Cook to thicken. Season to taste with pepper and additional salt if needed.
Serve: Spoon scant 1/2 cup of sauce into the bottom of a pasta plate. Top with 1/4 of pasta and garnish with mushrooms, pancetta and basil. Repeat with remaining ingredients.
