Across Italy · No.94 / 103
Pumpkin Pasta
Pumpkin Pasta
Farfalle with diced pumpkin, pancetta and a portion blended with ricotta.
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Meet the dish
An Italian autumn and winter home pasta using pumpkin
Cut pumpkin into 1 cm cubes and pancetta into strips. Soften shallot, brown pancetta with rosemary, then cook the pumpkin in stock for fifteen to twenty minutes. Remove a portion of pumpkin without pancetta, blend it with ricotta and return the cream to the sauce.
Pasta shapes to use
- farfalle
Key ingredients
- pumpkin
- smoked pancetta
- ricotta
- shallot
- rosemary
Follow the cooking scenes
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Step 1: Cut even cubes
Cut pumpkin into 1 cm cubes and pancetta into short strips.
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Step 2: Brown aromatics and pork
Soften shallot, then add pancetta and a rosemary sprig.
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Step 3: Cook the pumpkin
Add stock and simmer pumpkin for fifteen to twenty minutes.
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Step 4: Blend one portion
Blend pumpkin without pancetta with ricotta, return it to the pan and toss with pasta.
What to watch for
- Keep rosemary on the sprig and remove it after it perfumes the fat.
- Keep pancetta out of the puréed portion for a smooth, sweet cream.
What sets it apart
Unlike a fully blended pumpkin sauce, this retains pumpkin cubes, salty pancetta and ricotta's light tang.