Pumpkin carbonara with curcuma and roasted hazelnuts 
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 380 g di spaghetti
  • 300 g butter squash
  • 1 red onion
  • 60 g roasted hazelnuts
  • Olive oil extravirgin
  • ½ teaspoon of turmeric
  • 20 g of chestnut honey
  • A pinch of nutmeg
  • Sage leaves
  • 60 g of Grana Padano cheese ( chips or flakes)
  • Salt
  • Pepper
  1. Preheat the oven to 180 °C. Slice the squash in 1 cm slices
  2. In a small pot slightly heat 20 ml of olive oil with 20 g of chestnut honey.
  3. Remove the sauce from the heat, add a pinch of salt.
  4. Place the squash on the baking sheet lined with parchment paper and season with honey sauce .
  5. Bake squash for 20-30 minutes or until soft.
  6. Chop and sautè the onion in a pan with a tbsp of olive oil and sage leaves.
  7. Remove squash from the oven, blend until creamy , add pepper, turmeric and nutmeg, salt.
  8. Cook the pasta , drain ‘al dente’ (preserve a glass of cooking water in case you need to dilute sauce ).
  9. Mix the pasta with chopped onion, with creamy squash pureè and half of the roated hazelnuts.
  10. Serve spaghetti with the rest of roasted hazelnuts, cheese flakes and freshly grounded black pepper.
Recipe by Fugassa & Caffè at https://anikoszabo.eu/spaghetti-alla-zucca-curcuma-e-nocciole-tostate/