Pasta with Pumpkin and Pancetta

Pasta with Pumpkin and Pancetta is a warm and comforting autumn dish. Here is how to prepare it:

Ingredients

• 350 g of pasta of choice (penne, orecchiette, fusilli)
• 400 g of pumpkin, peeled and cut into cubes
• 150 g of smoked pancetta, cut into cubes or strips
• 1 small onion, chopped
• 2 cloves of garlic, crushed
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh rosemary (optional)
• Grated Parmesan (to serve)

Preparation

1. In a large skillet, fry the pancetta with a drizzle of oil until it becomes crispy. Remove the pancetta while leaving the fat in the skillet.

2. Add the onion and garlic to the same skillet and sauté until they become translucent. Remove the garlic before it becomes bitter.

3. Add the pumpkin cubes to the skillet, season with salt and pepper, and if desired, a sprig of rosemary for flavor. Cook over medium heat until the pumpkin softens.

4. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente following the package instructions.

5. Once the pumpkin is cooked, remove the rosemary and with an immersion blender (optional) blend part of the pumpkin to create a rustic cream.

6. Drain the pasta, saving a cup of the cooking water. Transfer the pasta to the skillet with the pumpkin cream, add the crispy pancetta, and mix, adding the cooking water if necessary to make it creamier.

Serve warm with a generous sprinkle of grated Parmesan. Pasta with Pumpkin and Pancetta combines the sweetness of pumpkin with the intense flavor of pancetta for a meal full of taste and texture. Enjoy your meal!