Pasta with Pumpkin Cream and Guanciale

Pasta with pumpkin cream and guanciale is a creamy and flavorful first course that combines the sweetness of pumpkin with the savoriness of guanciale. Here’s how to make it:

Ingredients

• 320 g of pasta (penne, casarecce or a short pasta that holds the sauce well)
• 400 g of cleaned pumpkin
• 150 g of smoked guanciale
• 1 onion
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Pecorino cheese (optional)
• Nutmeg (optional)
• Vegetable broth (optional for cooking the pumpkin)

Preparation

1. Start by peeling and cutting the pumpkin into cubes. Slightly sauté a chopped onion with some extra virgin olive oil in a large pan.
2. Add the pumpkin cubes to the pan and cook over medium heat, adding a bit of vegetable broth if necessary to keep it from sticking. Cover and cook until the pumpkin is soft.
3. Meanwhile, cut the guanciale into strips or cubes and brown it in a separate pan until it becomes crispy.
4. Once the pumpkin is soft, blend it with an immersion blender until it becomes a smooth cream. Season with salt and pepper and add a sprinkle of nutmeg if you wish.
5. Cook the pasta in plenty of salted water according to the package instructions for al dente.
6. Drain the pasta and add it to the pumpkin cream, adding some pasta cooking water if needed to make it more fluid.
7. Add the crispy guanciale and mix well.
8. Serve hot with a sprinkle of grated Pecorino cheese if you wish.

Curiosity

Guanciale is a particularly appreciated ingredient in Italian cuisine, especially in central Italy, as in the famous sauces for pasta all’amatriciana or carbonara. Its texture and strong smoked flavor go well with the sweetness of the pumpkin, creating a tasty and inviting contrast.

Enjoy your meal and remember to savor each bite thinking of the Italian traditions that blend the flavors of the land in such a unique way!