Fusilli with pumpkin and pancetta
Fusilli with pumpkin and pancetta
55 minutes total
Savor fusilli with pumpkin and pancetta: creamy pumpkin sauce, crispy pancetta, and a hint of Modena balsamic for a rich, comforting autumn pasta.
Ingredients
Serves 4
| 14.1 oz | Barilla Fusilli |
| 10.6 oz | Pumpkin |
| 7.1 oz | Smoked Pancetta |
| to taste | Balsamic Vinegar Modena |
| 1 | Golden Onion (Small) |
| 1 sprig | Rosemary |
| 1 clove | Garlic |
| 0.7 oz | Extra Virgin Olive Oil |
| to taste | Salt |
| to taste | Black Pepper |
| 1 bunch | Parsley |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Peel, remove seeds and cut the pumpkin into 1 cm cubes. Put the pumpkin scraps, onion, a pinch of salt in a saucepan, cover with water and bring to a boil. When the vegetables are cooked, blend everything in a mixer to obtain a cream.
Step 2
First cut the smoked pancetta into slices 3 mm high and then into julienne strips. Chop the rosemary and garlic.
Step 3
Heat a drop of oil in a pan over medium heat and sauté the pumpkin, adding salt and pepper to taste. Remove the pumpkin from the pan and brown the smoked pancetta in it. Combine the chopped rosemary, garlic and parsley, cook for 2 minutes over medium heat and add the previously prepared pumpkin cream.
Step 4
Cook the pasta in abundant salted water, drain it and toss in the previously prepared sauce.
Step 5
Serve with the chopped parsley and sprinkle the penne with a few drops of traditional Modena vinegar to taste.