- 320gr pappardelle
- 400gr pumpkin
- 150gr pancetta
- Extra vergin olive oil
- Salt & pepper
Clean and dice the pumpkin.
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.
Add a bit of water, cover, and slowly cook for 15 min, until the pumpkin is very soft.
Smash the pumpkin with a fork to obtain a puree.
Cook the pappardelle in boiling salted water.
Cut the remaining pancetta into strips and sauté until it’s golden brown and crunchy.
Drain the pasta, season with the sauce and, finally, add the crunchy pancetta.