Tagliatelle with Pumpkin and Smoked Pancetta

Method

1. Mix 300 g of 00 flour and 3 eggs. Start with a fork, then knead by hand until smooth.
2. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Divide the dough into pieces. Lightly flour the work surface and roll each piece with a rolling pin into a thin but not paper-thin sheet.
4. Dust the sheet with a little flour, fold it over itself, then cut into tagliatelle strips.
5. Keep the fresh tagliatelle in the fridge while you prepare the sauce.
6. In a large pan over high heat, add the cubed smoked pancetta without oil. Cook until it renders fat and becomes crispy.
7. Add the finely sliced white onion to the pancetta fat. Do not salt yet. Cook until the onion is softened and lightly browned.
8. Add the diced pumpkin (napoletana or similar). Cook everything together until the pumpkin develops a crust and caramelizes.
9. Season with black pepper.
10. Finely chop fresh parsley and set aside.
11. Deglaze the pan with a glass of dry white wine. Let the alcohol evaporate.
12. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle. Fresh egg pasta cooks quickly; wait until they float, then give them a few more minutes.
13. Add a ladle of pasta cooking water to the sauce to loosen it.
14. Transfer the drained tagliatelle to the pan with the sauce. Toss to combine over medium heat.
15. Add chopped parsley and a generous amount of grated parmesan. Add another splash of pasta water if needed.
16. Plate the pasta and serve immediately.