Fried pumpkin on spaghetti

Name: Fried pumpkin on spaghetti
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 small Hokkaido pumpkin (about 800 g); 400 g Beef for short roast (e.g. beef fillet); 1/2 bunch Rosemary; 2 Garlic cloves; 400 g Spaghetti Noodles; 7-10 Tbsp Salt; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 3 Eggs (size M); 100 g Whipped cream

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 small Hokkaido pumpkin (about 800 g)
400 g Beef for short roast (e.g. beef fillet)
1/2 bunch Rosemary
2 Garlic cloves
400 g Spaghetti Noodles
7-10 Tbsp Salt
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
3 Eggs (size M)
100 g Whipped cream

Directions

1
Pumpkin wash, clean, halve, seed and cut the pulp into small cubes. Dab flesh dry and cut into strips. Wash rosemary, dab dry, pluck needles from the stalks, chop coarsely.
2
Peel and finely chop the garlic.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a frying pan. Fry the meat for 3-4 minutes while turning, season with salt and pepper, remove and keep warm.
4
Fry the pumpkin in a hot frying pan at medium heat for about 4 minutes. Add rosemary and garlic, fry for about 2 minutes more, season with salt and pepper.
5
Take off 100 ml of pasta water. Whisk eggs and cream, season with salt and pepper. Drain the pasta, let it drain and put it back into the pot with the egg-cream. Stir in the pasta water that has been drained off briefly and season to taste.
6
Roughly mix in the meat and pumpkin, arrange on plates.