Spaghetti and Meatballs with Pumpkin Sauce
- For the pasta
- 18 ounces Spaghetti
- For the pumpkin sauce
- 10 ounces Pumpkin
- 1 tablespoon sugar
- 3 tablespoons Vinegar
- ½ Cinnamon stick
- 6 ounces pecorino romano
- 6 ounces Whipped cream
- freshly ground peppers
For the pumpkin sauce, cut the pumpkin flesh into small pieces. Cook pumpkin with sugar, vinegar, cinnamon and 5 tablespoons water for 15 minutes in a pot. Remove the cinnamon stick and puree the rest using a hand blender. Grate the cheese. Heat the cream and dissolve the cheese in it. Stir in the pumpkin cream and season with salt and pepper.
For the meatballs, soak the bread in lukewarm water. Peel the onion, chop finely and sauté in 1 tablespoon hot oil.
Add parsley as desired, cook briefly, remove from heat and let cool. Squeeze the soaked bread with your hands very well and knead with the onions, the ground meat, egg, mustard, paprika, marjoram, cayenne, salt and pepper into a smooth ball. Shape into 12 equal-sized meatballs and fry until golden brown in remaining oil.
For the pasta, cook the pasta in boiling, salted water until al dente, and drain.
Serve with pumpkin sauce and the meatballs in bowl.