Ingredients
- 320gr pappardelle
- 400gr pumpkin
- 150gr pancetta
- Onion
- Rosemary
- Extra vergin olive oil
- Salt & pepper
Preparation of the recipe
1
Clean and dice the pumpkin.
2
Mince the onion and cut a part of the pancetta. Sauté in a pan with extra vergin olive oil and after few minutes add the pumpkin. Season with salt and pepper.
3
Add a bit of water, cover, and slowly cook for 15 min, until the pumpkin is very soft.
4
Smash the pumpkin with a fork to obtain a puree.
5
Cook the pappardelle in boiling salted water.
6
Cut the remaining pancetta into strips and sauté until it’s golden brown and crunchy.
7
Drain the pasta, season with the sauce and, finally, add the crunchy pancetta.
