- 1 pound rotini
- 4 slices torn prosciutto
- 1 medium chopped onion
- 4 tablespoons divided butter
- 3 tablespoons flour
- 1/ 4 can India Pale Ale (IPA)
- 8 ounces pumpkin purée
- 2 cloves crushed garlic
- 2 tablespoons chopped sage
- 1 teaspoon chopped thyme
- 1/ 2 teaspoon ground nutmeg
- 2 cups heavy cream, (or milk)
- 2 cups shredded comté cheese
- 5 ounces grated parmesan cheese
- 1/ 4 cup breadcrumbs, with Italian seasoning
- 1 tablespoon olive oil
- Kosher salt and black pepper to taste
- black pepper
Preheat oven to 425-degrees F.
Boil a pot of salted water.
Heat a drizzle of olive oil on medium-high heat in your cast iron skillet with the prosciutto and sage. Cook on until crispy and remove from the skillet. Set aside in a small bowl for serving later.
Add another drizzle of olive to the empty skillet saute chopped onion with salt and pepper. Cook until translucent (about 5 minutes). Remove the onions from the skillet and set aside.
Add your pasta to the boiling salted water and cook as directed for al dente firmness (usually about 8-10 minutes) and drain when ready.
Melt 3 tbsp of butter to your empty skillet.
When the butter stops foaming, add 3 tbsp of flour (1 tablespoon at a time) whisking continuously. It will get lumpy - that’s okay!
Slowly whisk in the beer until the butter and flour mixture transforms into a paste-like consistency. If the mixture is aggressively bubbling, turn the heat down so the sauce bubbles slowly.
Continue whisking and gradually add the pumpkin pureé and cream.
Add the sauteed onions into the bubbling pumpkin cream.
Remove the skillet from the heat and slowly incorporate the shredded Comté and 3 oz of grated Parmesan with your whisk. The cheese should melt from warm sauce and the heat being held by the skillet.
When all the cheese has melted and the sauce appears smooth, add the pasta to the skillet and evenly coat it with the pumpkin cheese sauce.
Sprinkle the remaining Parmesan cheese, breadcrumbs, and a few dots of butter to the top of the pasta dish.
Place in the oven for 20-25 minutes until golden brown. For extra crispiness, turn your broiler on for the final 1-2 minutes of baking.
Remove from the oven, sprinkle the fried sage and prosciutto on top.