Pasta with Pumpkin Recipe
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Farfalle pasta | 320g |
| Pumpkin | 600g |
| Smoked pancetta | 60g |
| Rosemary | 1 sprig |
| Vegetable broth | 150ml |
| Extra virgin olive oil | 50g |
| Ricotta cheese | 40g |
| Shallot | 30g |
| Fine salt | To taste |
| Black pepper | To taste |
Nutritional Information (Per Serving Approximation)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 60g |
| Proteins | 15g |
| Fats | 15g |
| Fiber | 5g |
Instructions
Step 1: Prepare the Pumpkin
- Begin by cleaning the pumpkin. Cut it into large sections, remove the seeds and any fibrous strands inside.
- Slice the pumpkin into thin strips and then chop it into small cubes, approximately 1 cm in size.
Step 2: Prep the Pancetta
- Slice the smoked pancetta into small strips. Set it aside in a bowl.
- Similarly, place the chopped pumpkin cubes in a separate bowl for easy access during cooking.
Step 3: Boil the Pasta Water
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt once the water starts boiling.
Step 4: Cook the Shallots and Pancetta
- Finely chop the shallot. Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the chopped shallot to the skillet and sauté gently, stirring occasionally, until softened and fragrant. Be careful not to let it burn.
- Toss in the sliced pancetta and cook for a few minutes until it starts to crisp. Season with black pepper and a pinch of salt.
Step 5: Cook the Pumpkin
- Add the pumpkin cubes to the skillet with the pancetta. Mix everything well, allowing the pumpkin to absorb the flavors.
- Pour in the vegetable broth and let the pumpkin simmer over low heat. Stir occasionally and cook until the pumpkin is tender but still holds its shape.
Step 6: Blend for Creaminess
- Carefully separate a portion of the cooked pumpkin from the skillet. Avoid including any pancetta in this portion.
- Transfer the separated pumpkin to a blender or food processor. Blend until smooth, creating a creamy pumpkin purée.
Step 7: Cook the Pasta
- Add the farfalle pasta to the boiling water and cook until al dente, following the package instructions. Reserve some pasta water before draining.
Step 8: Combine Pasta and Sauce
- Drain the pasta directly into the skillet with the pancetta and pumpkin mixture. Add the pumpkin purée for creaminess.
- Stir everything together over low heat, ensuring the pasta is well-coated with the sauce. If needed, add a splash of the reserved pasta water to achieve your desired consistency.
Step 9: Serve and Garnish
- Plate the pasta while it’s hot, dividing it evenly among four portions.
- Garnish each plate with a dollop of ricotta cheese and a sprinkle of freshly ground black pepper.
Enjoy this comforting Pasta with Pumpkin, a perfect combination of creamy, savory, and smoky flavors!
