Pasta with Pumpkin and Guanciale

Method

1. Choose a pumpkin that is not too watery (like Vanity variety). Remove seeds and peel. Cut into cubes.
2. Blanch the pumpkin cubes in salted boiling water (the same water will be used for pasta). Cook until slightly tender but still raw inside. Set aside.
3. Cut guanciale into strips (removing the outer seasoned part if desired).
4. In a pan, slowly render the guanciale over low heat to make it sweat and release fat, without burning.
5. Add a whole clove of garlic and some extra virgin olive oil.
6. Add very thin slices of fresh spring onion (including green part) and cook until soft.
7. Add rosemary sprig for aroma.
8. Add a little pasta cooking water and the blanched pumpkin cubes. Stir.
9. Add the egg tagliatelle to the pan (cooked al dente) with some more pasta water. Cook together, allowing the pumpkin to melt and cream the sauce.
10. Remove the garlic clove and rosemary sprig.
11. Turn off the heat. Add grated Parmesan cheese (keeping temperature around 60-65°C to avoid clumping). Mix well.
12. Add the rendered guanciale strips (not crispy) and stir.
13. Adjust salt (be careful because guanciale is salty). Serve.
14. (Optional: enjoy with a glass of wine.)