Having 1/2 pumpkin left after making pumpkin salted egg yolk Basque Cheesecake and was looking for recipe; on internet, this recipe for pumpkin, salted egg yolk pasta popped up, using the SAME ingredients! Even doubtful, this pasta turned out wayyyy better than expectation. Pumpkin and potato did make it taste healthy and smooth, but salted egg yolk and garlic shrimp gave an extra flavorful kick, indeed an unexpected yet delicious pasta!
QUICK TAKEAWAYS
- first stir fry shrimp with sufficient garlic slices will also help bring garlic taste to the pasta
- patiently cook salted egg yolk shreds over low-medium heat and cook till foamy, bubbly sauce
- add pasta water (FULL WITH STARCH!) to adjust pumpkin sauce consistency before adding in pasta, be careful for the hot sauce bubbling out!
RECIPE
Portion: 2
- 300g pumpkin
- 200g potato
- milk
- 1/2 whole garlic
- 8-10 shrimps
- scallops (optional)
- 2 salted egg yolks (optional)
- 50-100g pasta
- chopped parsley
Step 1: slice 300g pumpkin and 200g potato, steam till soft; marinate shrimps with salt and pepper, rice wine optional
Step 2: blend steamed pumpkin, potato, salt and milk till smooth; taste, adjust salt and milk till reaching preferred consistency and flavor
Step 3: cook pasta in boiling water till 90% cooked; slice 1/2 whole garlic. shred 2 salted egg yolks
Step 4: in a pan, melt ~10g/1tsp butter over medium-high heat; first stir fry garlic slices then add shrimp, flip and cook till color changed and almost done; remove all from pan, can discard garlic slices (If also add bacon, cook them after removing shrimp)
Step 5: in the pan, melt ~10g/1tsp butter over low-medium heat, add salted egg yolk shreds. Patiently cook till golden and foamy, its volume expands when cooked over low heat for a longer time
Step 6: add back shrimp, coat with salted egg yolk sauce, cook for 1min
- can decide whether keep shrimp in pan to coat with pumpkin sauce, or take out shrimp first
Step 7: add pumpkin sauce, stir and mix well. Add pasta water if pumpkin sauce is too sticky, stir till preferred consistency.
Step 8: add rinsed and drained pasta to the pot, coat well with pumpkin + salted egg yolk sauce; when almost done, turn off heat, add some chopped parsley, stir and use the remaining heat to cook. Remove from pan and plate!
READY TO SERVE!
RESOURCES
Other pumpkin pastas
