Cavatelli with Pancetta and Pumpkin
Category: Pasta Dishes | Serves: 4
This Cavatelli with Pancetta and Pumpkin recipe blends the rich flavors of sweet pancetta with tender roasted pumpkin, creating a comforting and flavorful dish that is perfect for any occasion. The pumpkin is roasted to perfection and combined with crispy pancetta, giving the cavatelli a delightful balance of textures. It’s an easy-to-make meal that will leave everyone coming back for seconds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cavatelli | 320g |
| Mantovana Pumpkin | 450g |
| Sweet Pancetta | 200g |
| Fresh Thyme | 2 sprigs |
| Bay Leaf | 1 |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 20g |
| Carbohydrates | 55g |
| Fat | 15g |
| Saturated Fat | 4g |
| Fiber | 4g |
| Sugars | 8g |
| Sodium | 600mg |
Instructions
-
Prepare the Pumpkin
Start by preparing the pumpkin. Cut the pumpkin in half and remove the seeds. Peel the skin off and slice the pumpkin into 1 cm thick wedges. Then, cut the wedges into small cubes. -
Roast the Pumpkin
Preheat your oven to 200°C (180°C for a fan-assisted oven). Line a baking tray with parchment paper and arrange the pumpkin cubes in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and add the fresh thyme sprigs and bay leaf. Roast the pumpkin in the oven for about 20 minutes until tender, or 15 minutes if using a fan-assisted oven. Once cooked, remove from the oven and set aside. -
Cook the Cavatelli
While the pumpkin is roasting, bring a large pot of salted water to a boil. Add the cavatelli and cook according to the package instructions, usually for about 7-8 minutes, until al dente. Drain the pasta, reserving a bit of the cooking water for later. -
Cook the Pancetta
In a large frying pan, heat a drizzle of olive oil over medium heat. Add the diced pancetta and sauté for about 3-4 minutes, or until it becomes crispy and slightly golden. -
Combine and Toss
Once the pancetta is cooked, add the roasted pumpkin cubes to the pan. Stir everything together for about a minute, allowing the flavors to combine. Add the cooked cavatelli to the pan and toss everything together, ensuring the pasta is well coated with the pancetta and pumpkin mixture. If the pasta seems too dry, add a small amount of the reserved pasta cooking water. -
Serve
Taste and adjust the seasoning with additional salt and pepper if necessary. Once everything is perfectly combined and heated through, serve the cavatelli hot, garnished with extra thyme if desired.
Tips for Perfect Cavatelli with Pancetta and Pumpkin
- For extra flavor: Try adding a sprinkle of grated Parmesan or Pecorino cheese on top just before serving.
- Substitute: If you can’t find Mantovana pumpkin, any other variety of sweet pumpkin will work.
- Add a touch of spice: For a bit of heat, you can include a pinch of red pepper flakes when sautéing the pancetta.
This cavatelli dish is the epitome of fall comfort food. The savory pancetta and the sweetness of the roasted pumpkin make a perfect match, and the cavatelli pasta holds up wonderfully to the rich ingredients. Whether you’re making this for a family dinner or entertaining guests, this recipe will surely be a hit at the table. Enjoy your cozy meal!
