RomanItalian
Pumpkin and Bacon Pasta
Chef Max Mariola shows how to make a creamy pumpkin pasta with crispy guanciale (cured pork cheek). The pumpkin is pre-cooked in the pasta water, then combined with sautéed spring onion, rosemary, and garlic. Finished with Parmesan for a rich, comforting dish.
- Difficulty
- medium
Ingredients
10 items- Pumpkin (Vanity variety)About half a pumpkin, peeled and diced
- Guanciale (Clai brand preferred)2-3 slices, cut into strips
- Tagliatelle all'UovoAmount as desired
- 1 pcsGarlic1 whole clove
- Fresh Spring Onion1 bunch, thinly sliced including green part
- Rosemary1 sprig
- Extra Virgin Olive OilA drizzle
- Parmigiano ReggianoGrated to taste
- SaltFor salting the pasta water and final dish
- Black Pepper(optional) — To taste
Method
- Peel the pumpkin, remove seeds, and cut into small dice.
- Bring a pot of salted water to a boil. Add the pumpkin dice and blanch for a few minutes until just tender. Remove with a slotted spoon and set aside, reserving the water for cooking the pasta.
- Cut the guanciale (cured pork cheek) into strips (about 2-3 slices).
- In a large pan over low heat, render the guanciale fat slowly, without burning. The fat should become transparent.
- Add a whole clove of garlic and thinly sliced spring onion to the pan. Sauté gently.
- Add a sprig of rosemary and a drizzle of extra virgin olive oil.
- Add a ladle of the reserved pasta water to the pan to create a base sauce.
- Cook the tagliatelle in the same pumpkin water until al dente.
- Transfer the pasta directly to the pan with the pumpkin dice, reserving some pasta water.
- Remove the rosemary sprig and garlic clove.
- Mix everything, adding pasta water as needed to create a creamy emulsion.
- Turn off the heat. Grate Parmesan cheese over the pasta and toss gently. Serve immediately.