When the air is crisp and the leaves are changing colors, there’s nothing better to warm up to than a massive bowl of pasta. So, I wanted to share one of my favorite fall recipes… Pumpkin Fettuccine with Pork Belly.
Hi. I’m Amy Lecza (@amycookschicago). I’ve always loved to cook and I grew up watching both of my parents cook, generally some iteration of Italian food. I went to school for journalism and began my post-collegiate career in public relations, but eventually decided that I wanted to do something food-focused.
Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza
In 2015, I began culinary school here in Chicago and graduated this past June. I cooked at Parachute in Avondale, which helped me develop my skill set and taught me a lot about Korean food and ingredients. I believe that every cooking experience, every chef you work with and every trip you take helps shape who you are as a cook, and picking up tips and flavors here and there is a wonderful way to be more well-rounded.
At this time, my day job is writing-focused, and I’ve been working on a series of pop-up dinners (Hungry as F*ck) with a chef friend. We hosted our first event in November and we’re looking forward to more!
Although I tend to gravitate toward Asian and Middle Eastern flavors in my own cooking, fall comes with such robust ingredients, and what’s more comforting than a big bowl of pasta? I hope you enjoy my Pumpkin Fettuccine and Pork Belly!
- For the pasta:
- 6 oz flour
- 1 egg
- 1 ½ tbsp. pumpkin puree
- drizzle olive oil
- pinch salt
- or 12 oz fettuccine
- For the sauce:
- 8 oz pork belly, bite-sized pieces
- 1 golden delicious apple, diced small
- 1 large leek, cleaned and diced
- 2 oz parmesan cheese, grated
- olive oil to taste
- salt and pepper to taste
- fresh parsley, for garnish
Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza // Photo: @fabsoopark
- If making pasta from scratch, use the ingredients above to make a homogenous pasta dough – add more flour if it seems wet.
- Roll the dough out using a pasta roller to a thickness of 6 out of 7.
- Dust with flour and set aside, covered.
Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza // Photo: @fabsoopark
- In a large, hot sauté pan, render pork belly in olive oil until caramelized and brown.
Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza // Photo: @fabsoopark
- Add leeks and apples and cook until softened.
Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza // Photo: @fabsoopark
- Season to taste.
- Bring a large pot of water to a boil, then salt generously. Fresh pasta takes much less time to cook, so keep an eye on it. If you made the pasta from scratch, plan for 1-2 minutes in the water. If you’re using dry pasta, cook according to the box instructions. FAB TIP: Wait until the pasta water boils before you add the salt – salt causes water’s boiling point to rise, so it will take longer for it to boil.
- Reserve a bit of the pasta water, then drain the pasta and immediately add it to the sauté pan.
- Toss to coat.
- Add in Parmesan and a little pasta water to bind it. FAB TIP: Pasta water is magic! It’s full of starch, and helps create a smooth, creamy texture and a nice binding between the pasta and any toppings or sauces.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley and more Parmesan.
Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza // Photo: @fabsoopark
What are your favorite fall recipes? Share with me below.
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~Amy
Looks FANTASTIC!!!! Great job, guys! 😀