Slovene Tagliatelle with Pumpkin

The original name is "Rezanci z Bučo". I found the recipe in a culinary guide about Slovenia, by Heike Milhench. The author analyzes and presents dishes of specific region of the country and tells their genesis. When I rolled another page I read the ingredients for tagliatelle with pumpkin, I immediately knew that I will prepare the dish. Except the fact that this pasta dish sounded delicious it perfectly fits into the current season.
(Pictures first appeared on my old blog, over two years ago, that's why different logo)

Ingredients for 4 people:

500g tagliatelle (I used spelt wholemeal)

Pumpkin sauce:

1 kg pumpkin, peeled and cut into small pieces
500 ml vegetable broth
250 ml of white wine, dry
4 shallots
4 tbsp butter
1 tsp nutmeg
Sea salt and color pepper to taste

In addition:

100 g Parmesan cheese, grated

Directions:

In a large, deep skillet melt the butter over medium heat, add sliced shallots and fry until they turn translucent (approx. 8 minutes). Then add the pumpkin and broth. 
Cook over low heat until pumpkin is tender, approx. 30 minutes. In the meantime, cook the pasta according to the package's directions. Soft pumpkin can be mashed in a blender, or you may leave it in pieces as I did. When the sauce is ready, spices it. Serve Tagliatelle with the sauce and sprinkle with cheese.

* The method of peeling the pumpkin. 
Cut the pumpkin in half and hollow out the seeds, then cut into the shape of "moons". Peel "moons", preferably using a scraper. One kilo of pumpkin gives approx. 650 g edible pumpkin.

Recipe inspired by Heike Milhench.