BLACK PASTA WITH ROASTED PUMPKIN AND CHILI

Black pasta is simply white pasta wearing a flawlessly tailored tuxedo, looking and feeling special occasion appropriate (and a touch scary). Halloween’s orange and black color palette was the inspiration behind this unique meal, as were the bright, full-bodied tastes of Asian cuisine’s lip-smacking noodle dishes. The black-tie pasta is tangled with vibrant pieces of roasted pumpkin, topped with a sunshine-yellow egg yolk (which “cooks” in the bowl, creating a slick sauce), and gets perked up with fiery chili, making for a spookily delicious dinner to enjoy during the witching season.

Serves 4

½ (2–3 pound) creamy-fleshed pumpkin such as red kuri or butternut, seeded, peeled, and cut into ½-inch cubes

4 tablespoons extra-virgin olive oil, divided

salt, to taste

¾ pound (12 ounces) black spaghetti or spaghetti of choice

½ cup reserved pasta cooking liquid

1–2 red chilis, seeded and minced (use the full amount for a spicier dish)

2 cloves garlic, minced

1 tablespoon honey

4 egg yolks, kept whole (look for very fresh, local eggs, if possible)

Preheat oven to 375ºF. On a large-rimmed baking sheet, toss pumpkin with 1 tablespoon oil and salt to taste. Roast for 30 to 35 minutes until tender. Set aside.

Bring a large pot of water to a boil; salt well. Cook pasta according to package directions (about 8 minutes for al dente). Reserve ½ cup pasta water. Drain pasta.

To the pasta cooking pot, heat remaining 3 tablespoons oil over medium heat. Add garlic, chili, and honey; cook for 30 seconds to 1 minute. Add drained pasta and roasted squash, loosening with reserved water if necessary; toss until heated through. Serve, garnishing each bowl of pasta with 1 egg yolk. (This creates a creamy sauce and “cooks” when tossed into the hot pasta.)