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Pumpkin pappardelle with crunchy pancetta

Difficulty:
35 minutes
4 person

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.