Mollette with Pumpkin

Method

1. Place a pan over heat and add the lardo to create a fondo (fat base).
2. Add water to the pan and bring to a boil.
3. Add the mollette pasta, cook for 2 minutes uncovered, then cover and continue cooking for about 6-7 minutes until al dente.
4. Meanwhile, in a separate pan, sauté a small amount of chopped onion in some of the lardo fondo.
5. Add the diced pumpkin to the onion and cook until soft.
6. Drizzle a little extra virgin olive oil into the pumpkin mixture, then transfer everything to a blender and blend until smooth. Set aside.
7. When the pasta is ready, drain it, reserving some of the cooking water.
8. Return the pumpkin cream to the pan, add the drained pasta, and stir to combine, adding a splash of reserved pasta water if needed.
9. Cut the fiocco della Tuscia affinato all'erba cipollina cheese into small cubes and add to the pasta. Mix well.
10. Let the pasta rest for a few seconds.
11. Plate the pasta, top with shavings of the same cheese, a drizzle of extra virgin olive oil, and serve immediately.