In November, I went to Rome for a long weekend with my best friend. We had a wonderful time, we spent our days wandering the streets under a golden sun, dining in lovely trattoria, and drinking spritz outside. The city was magical, wrapped in the early Fall light, every paved street revealed a little bit of its beauty.
At each corner unveiled a statue, a church or a charming doorstep, we crossed paths with dapper Romans, vespas making their way through the tourists, Fiat 500 that seemed to have been put there for the picture. I loved the Palatin hill, its stone pines cutting out the horizon, its antic ruins covered with vegetation, the lemon trees full of fruits.
On saturday, we spent the day at the Villa Borghese, admiring the impeccable view on the city, the park with its autumn colors, the families having lunch on rooftops, the teenagers hiding in the remote parts of the park.
We had dinner in the most amazing places from the restaurant with the endless wine list and the delicious pasta near Campo Dei Fiori to the trattoria in Trastevere and its grilled porcini. But the best one was these butternut squash pasta. It was our last night in Rome and we had a memorable evening, a cosy restaurant, a pianist singing italian classics, the professional singer, here to celebrate her birthday, who joined the pianist for a few songs, applauded by the whole restaurant.
But let’s get back to theses pasta, incredibly creamy without being too rich, slightly sweet thanks to the squash and toasty thanks to the pine nuts. And of course, plenty of pecorino to finish the dish.
Butternut Squash Linguine with Pecorino, Nutmeg & Pine Nuts
1/2 butternut squash, 700g or 1.5 lbs – diced
200g or 7 oz of pasta linguine or spaghetti – dry
2 tbsp of olive oil
1 handful of pine nuts
1 pinch of nutmeg
1. Place the diced squash in a baking tray add 1 tbsp of olive oil, salt and pepper. Mix well to coat all the pieces of squash. Roast for 30 minutes at 180 °C ( 350°F).
2. 15 minutes before the squash is done, bring a large pot of water to boil and cook the pasta al dente. Keep 1 cup of cooking liquid.
3. When the squash is done, puree it. In a pot, toast the pine nuts with 1 tbsp of olive oil, add the pureed squash and the nutmeg. Add some cooking liquid until the squash has a creamy consistency.
4. Add the pasta and serve with plenty of grated pecorino and black pepper.