Tagliatelle with Pumpkin

Preparation Time: 10 minutes
Cooking Time: 32 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Delicious spaghetti, enriched with the colors of autumn and flavors that will take us to warm autumn nights.

Wash the pumpkin, peel it, remove the seeds and the stringy membrane. Cut the pumpkin into 1 cm thick and 5 cm long strips. Peel the onion and garlic, wash them, and finely chop. Wash the parsley sprigs, shake them dry, pluck the leaves, and finely chop. Cut the prosciutto into narrow strips.
Place a pot with about three liters of salted water on the stove. Wait for the water to boil, then add the pasta and cook it for the time indicated on the package. Drain the pasta and keep it warm until use.
Place a deep pan on the stove and heat the oil. Add the onion and garlic to the oil and sauté for about 2 to 3 minutes until they soften slightly. Add half of the chopped parsley and sauté for another 2 minutes. Stir constantly while sautéing.
Add the pumpkin to the pan and cook for 3 minutes. Then season everything with pepper, salt, and nutmeg. Pour in half of the chicken stock and bring to a boil. Once it boils, cover the pan and cook over moderate heat for 10 minutes. Add the prosciutto and enough stock to achieve the desired sauce consistency. Cook for another 2 minutes, stirring several times.
At the very end, stir in the sweet cream and cook over moderate heat for another 2 minutes. Then remove the pan from the heat, mix in the pasta, and serve. Sprinkle with Parmesan and the remaining parsley on top, if desired.