Pumpkin Rigatoni Gruyere (Print Version)
# Ingredients:
01 -
4-5 slices of prosciutto.
02 -
2 white onions, finely chopped.
03 -
4 tablespoons of salted butter.
04 -
1 tablespoon of minced garlic.
05 -
1/4 teaspoon ground nutmeg.
06 -
1 cup heavy cream.
07 -
3/4 cup pumpkin puree.
08 -
1 teaspoon black pepper.
09 -
225 g rigatoni pasta.
10 -
1 cup shredded Gruyère cheese.
11 -
2-3 burrata balls.
# Instructions:
01 -
Simmer the onions gently in butter for 30-45 minutes until golden and soft. A little white wine helps lift the flavor if the pan gets dry.
02 -
Pan-fry the prosciutto slices in olive oil until they’re nice and crispy.
03 -
Boil the rigatoni in salted water following the packet instructions.
04 -
Stir garlic and pumpkin into the cooked onions. Mix in cream and Gruyère cheese, then season with nutmeg and black pepper.
05 -
Toss the pasta into the creamy sauce until coated.
06 -
Top with crispy prosciutto, burrata chunks, and a sprinkle of black pepper before serving.
# Notes:
01 -
Heavy cream works best for a silky sauce.
02 -
Allocate half a burrata ball per guest.