Tagliatelle with Lamb Ragù and Pumpkin

Method

1. Cut the lamb leg meat into small cubes, keeping the bone aside.
2. Peel and finely dice the carrot, spring onion, and garlic. Halve the fresh chili.
3. In a large pan, heat a drizzle of oil and brown the lamb bone and meat, adding a bay leaf.
4. Deglaze with white wine.
5. Add the chopped vegetables (carrot, spring onion, garlic, chili), season with salt, and sauté lightly.
6. Add the pumpkin cut into small cubes and stir.
7. Cover with hot water (or broth) and cook on low heat for at least 45 minutes, adding more water if needed.
8. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle until al dente.
9. Drain the pasta, reserving some cooking water.
10. Transfer the pasta to the pan with the ragù, add a ladle of pasta water, and toss until well combined.
11. Turn off the heat and grate pecorino cheese over the pasta.
12. Serve immediately.