MERCATO PUMPKIN FETTUCINE
Provided by Executive Chef , Mackenzie Hilton, MERCATO
Pasta
5 cups flour
1 T salt
1 T cinnamon
4 extra-large eggs
½ of a 15 oz. can of pureed pumpkin
1 T water
Directions
Mix flour, salt and cinnamon thoroughly. Beat eggs with water and pumpkin puree. Mound the flour mixture in the center of a large wooden cutting board. Make a well in the middle of the flour, add the egg mixture. Using a fork, begin to incorporate the flour starting with the inner rim of the well. As you incorporate the egg mixture, keep pushing the flour mix up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky, or a little water if it is too dry. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and then cut into fettuccini.
Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
Dish
1 parsnip
2 cups vegetable oil
5 thick slices of pancetta, cut into ¼ inch cubes
1 T chiffonade sage
5 T butter (unsalted)
1 small butternut squash
2 T olive oil
1 leek, halved lengthwise and then cut into small slices and washed thoroughly
3 cups baby arugula
Truffle oil
Pecorino Romano
Salt and Pepper
Directions
Peel parsnip, and using a mandolin, slice into rounds. In a small sauce pan, heat oil until it start to shimmer (you will know when it’s ready if you take a very small amount of water and flick it into the oil and it sizzles). Drop the parsnip coins into the hot oil, frying them until golden brown all over, making sure to stir them constantly so they do not stick together. When parsnips are golden, remove them to a dry towel with a slotted spoon. Discard the oil.
Peel and cube the butternut squash into 1 inch cubes (discarding seeds). Toss with the olive oil and salt and pepper to taste. Place on a baking sheet and bake in the oven at 350º until tender (approximately 30 minutes).
Bring your pasta water to a boil and season with salt. Meanwhile, get a large sautee pan onto another burner and get it hot. In the sautee pan, put the butter and pancetta, and let the butter brown and start to crisp up the pancetta. When the butter is golden and bubbling, add the sage, and leeks. Cook on medium heat for 2 minutes (be careful not to let your butter burn). Add the roasted butternut squash and season with salt and pepper to taste. Turn off the heat to the sautee pan. Add the arugula to the sautee pan (do not toss). Drop your fresh pasta into the water. The fettuccine only takes about 2 minutes to cook. Once the pasta is cooked, pull it out of the water and add it straight to your sautee pan, tossing it with the other ingredients.
Portion the pasta into bowls. Drizzle with truffle oil. Top with the crispy parsnips, and shave a little pecorino on top.
