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Pumpkin and Guanciale Bacon Pasta

Pumpkin is one of the most used ingredients in the winter months, its sweet and sour edge combined with even stronger flavours makes its taste delicate both in soups and pasta dishes. Pasta with pumpkin and guanciale bacon is one of the most simple and quick dishes, making the dish particularly creamy. Read on to discover it...

HOW TO

Ingredients for 4 people:

 

  • 320 g of casarecce pasta
  • 600g of pumpkin
  • 60g of guanciale bacon
  • 3 stalks of Rosemary
  • 150ml of white wine
  • 4 tablespoons of Extra Virgin Olive Oil
  • 2 tablespoons of fresh Ricotta cheese
  • Grated Pecorino cheese, to taste
  • Salt, to taste
  • Pepper, to taste


    To prepare casarecce pasta with pumpkin and guanciale, begin by peeling the pumpkin and cutting it into cubes, finely dice the Rosemary and the shallot. In a large pan, put the 4 tablespoons of Extra Virgin Olive Oil, add the diced shallot and let it sweat a little.

    Next, add the guanciale bacon and let it brown and add the Rosemary.Add the pumpkin cubes to the pan and let the mixture brown for a few minutes, then add the white wine and let it simmer until the wine has evaporated and the pumpkin is cooked (about 10 minutes). Lastly, add salt and pepper to taste. Take half a cube of pumpkin, add it to two tablespoons of fresh ricotta in a blender, this will make a sauce. If the sauce is too thick, add one or two spoons of hot water.

    Transfer the cream into a large pan. Boil the pasta in a generous amount of salted water, drain it when it is “al dente” and toss it in the blended pumpkin sauce. Serve the pumpkin casarecce with guanciale, adding the left over pumpkin to complete the dish. If you wish, dust the plate with grated Parmesan!

    We recommend you to really enjoy this special dish and serve it with a bottle of Riesling white wine or alternatively with a glass of Grantosco beer
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