Directions
Pasta with Pumpkin Cream and Guanciale: A Fall Flavor Explosion
Pasta with pumpkin cream and guanciale is a delightful autumn dish that captivates the taste buds and warms the heart of anyone who relishes rich flavors. This recipe beautifully combines the sweetness and softness of pumpkin with the bold, savory taste of guanciale, turning every bite into an unforgettable experience. It’s a fantastic choice for family dinners or gatherings with friends, making it perfect for celebrating togetherness.
Essential Ingredients
To whip up this delicious pasta, gather the following ingredients:
- 400 g of pasta (penne, rigatoni, or even tagliatelle)
- 250 g of pumpkin (cleaned and diced)
- 100 g of guanciale (cut into strips)
- 1 medium onion
- 50 g of Parmigiano Reggiano DOP
- Extra virgin olive oil, to taste
- Salt and black pepper, to taste
- Water for cooking
Preparing the Pumpkin Cream
- Ingredient Prep: Start by cleaning and slicing the onion until it’s transparent. Next, dice the pumpkin into roughly 2 cm cubes to ensure even cooking.
- Cooking the Onion and Pumpkin: In a non-stick pan, heat a generous drizzle of extra virgin olive oil. Add the onion and sauté over low heat until tender. Then, stir in the pumpkin cubes, allowing them to absorb the flavors. After a few minutes, season with salt and add a splash of water to facilitate cooking.
- Making the Cream: Cover the pan with a lid and let it cook for about 10-15 minutes until the pumpkin is soft. Once ready, transfer the mixture to a blender and puree until you achieve a smooth and creamy consistency.
Preparing the Pasta
- Cooking the Pasta: In a separate pot, bring salted water to a boil and cook the pasta according to the package instructions, making sure to keep it al dente.
- Cooking the Guanciale: Meanwhile, in another pan, cook the guanciale over medium-low heat. No additional fat is necessary, as the guanciale will render its own fat, becoming crispy and golden.
- Combining the Dish: Once the pasta is cooked, drain it, reserving a bit of the cooking water. Combine the pasta with the pumpkin cream in the pan, mixing well. If the cream is too thick, add a little reserved pasta water to reach the desired consistency.
- Final Touches: Stir in the crispy guanciale and grated Parmigiano Reggiano DOP. Mix everything over low heat to allow the flavors to meld beautifully. Adjust seasoning with salt and pepper as needed.
- Serving: Plate the pasta with pumpkin cream and guanciale, garnishing with a sprinkle of fresh chopped parsley to add a touch of color and freshness.
Variations and Tips
- Feel free to use any type of pasta, whether long or short. The pumpkin cream also pairs wonderfully with gnocchi, making for a heartier dish.
- If you’re not a fan of onion, substitute it with a clove of garlic for a milder flavor.
- You can replace guanciale with pancetta or sausage for a tasty alternative.
Conclusion
Pasta with pumpkin cream and guanciale epitomizes autumn flavors and Italian culinary tradition. With its straightforward preparation and the richness of its ingredients, this dish is sure to become one of your favorites to serve on any occasion. Don’t miss the chance to impress your guests with this extraordinary recipe, filled with flavor and comfort, perfect for any dining table. Enjoy your meal!
