Italian
Pasta with Pumpkin and Pancetta
by Giallozafferano · 2.9M subscribers on YouTube
Pasta with pumpkin is a creamy and tasty first course, a true comfort food for autumn! The pumpkin and smoked pancetta are sautéed in a pan before becoming a creamy and rich sauce, together with ricotta: a delicious contrast between the sweet notes of the pumpkin and the savory notes of the smoked pancetta. A tasty and rustic first course to share with the whole family!
- Servings
- 4
- Difficulty
- easy
Ingredients
10 items- 50 gExtra Virgin Olive Oil
- 30 gShallot
- 60 gSmoked Pancetta
- 3 gRosemary
- 600 gPolpa di Zucca
- SaltTo taste
- Black PepperTo taste
- 150 gVegetable Broth
- 40 gFresh Ricotta
- 320 gFarfalle
Method
- Pour a drizzle of oil into a pan and add the chopped shallot, sauté for a few minutes.
- Add the pancetta cut into strips and the whole rosemary.
- Remove the rosemary sprigs and add the pumpkin cubes (cut into about 1 cm pieces), stir.
- Season lightly with salt and pepper.
- Cover with vegetable broth and cook for at least 20 minutes.
- Meanwhile, cook the pasta in salted boiling water.
- Transfer part of the cooked pumpkin (without the pancetta) to a blender and add the ricotta, blend until creamy.
- Pour the cream back into the pan with the remaining pumpkin and stir.
- Drain the pasta al dente and add it to the sauce, toss.
- Serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
