Pasta with Pumpkin Cream and Guanciale

Name: Pasta with Pumpkin Cream and Guanciale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Penne Rigate pasta 0.7 lb; Pumpkin (to be cleaned) 1.1 lbs; Jowls 7.1 oz; Red onions 1; Parmigiano Reggiano PDO cheese (to be grated) 2.5 oz; Parsley to taste; Water ½ glass; Fine salt to taste; Extra virgin olive oil to taste

640.7

Calories per serving

Lactose Free

Energy Kcal 640.7
Carbohydrates g 66.3
of which sugars g 5.8
Protein g 26
Fats g 30.2
of which saturated fat g 9.7
Fiber g 55.9
Cholesterol mg 3.6
Sodium mg 551.7

Difficulty: Very easy
Prep time: 15 min
Cook time: 30 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Valeria Ciccotti

Pasta with pumpkin cream and guanciale is the autumnal first course we've been waiting for. Lovers of pumpkin pasta, come forward for this decidedly winning combination of pumpkin cream and crispy guanciale. A first course to prepare for your family dinners or for a night with friends. It's impossible to resist the creamy part of this pasta and the flavorful touch of guanciale, cut into strips and perfectly browned! Easy to make, delicious to taste, pasta with pumpkin cream and guanciale will become a staple in your menus from the first bite!

Discover other delicious pumpkin first courses:

Pumpkin and speck pasta
Pumpkin and breadcrumbs pasta
Pumpkin and mushroom pasta
Baked pasta with pumpkin and stracchino béchamel
Pumpkin pasta with scallion oil

INGREDIENTS: Penne Rigate pasta 0.7 lb (320 g); Pumpkin 1.1 lbs (500 g) - (to be cleaned); Jowls 7.1 oz (200 g); Red onions 1; Parmigiano Reggiano PDO cheese 2.5 oz (70 g) - (to be grated); Parsley to taste; Water ½ glass; Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Pasta with Pumpkin Cream and Guanciale

To prepare pasta with pumpkin cream and guanciale, first clean and slice the onion 1. Clean about 1.1 lbs of pumpkin 2, obtaining 0.95 lbs of pulp to cut into cubes 3.

In a pan, heat the extra virgin olive oil along with the onion 4, let it stew, and when the onion is soft, add the pumpkin 5, let it flavor over medium heat, then salt and pour in the water 6.

Cover with a lid 7 and cook for about 10 minutes over medium heat, stirring occasionally. When the pumpkin is soft 8, transfer part of it into a cup 9.

Blend with an immersion blender 10 to obtain a cream 11. Pour the cream back into the pan 12 and set aside.

Cook the pasta in salted boiling water 13. Cut the guanciale into strips 14, then brown it in a slightly heated pan without adding any fats 15: it should become crispy.

Thin the cream with pasta cooking water 16, drain the cooked penne here 17 and add the crispy guanciale 18.

Toss the pasta over medium heat. Then also add the Parmigiano Reggiano DOP 19 and mix 20. Plate and serve the pasta with pumpkin cream and guanciale with some fresh parsley 21.