- ⅝ lb pumpkin
- 3 ½ oz smoked pancetta (or bacon)
- 2 oz Parmigiano Reggiano cheese
- parsley to taste
- rosemary to taste
- 1 clove of garlic
- few drops of Academia Barilla Traditional Balsamic Vinegar of Modena, aged 12 years
- ½ onion
- 1 ½ tablespoons extra virgin olive oil
- ¾ lb penne rigate
20 minutes preparation + 12 minutes cooking
Peel and remove the seeds from the pumpkin.
Cut into cubes of about 0.5 inch each side.
Place the rest of the pumpkin, the onion, and a little salt in a pan and cover with water until it boils.
When the vegetable is cooked, whip until you obtain a cream.
First cut the smoked bacon into pieces of about 0.2 inch in length and then cut in Julienne style.
Mince the rosemary, garlic and parsley.
Put a pan on medium heat, add a drop of oil and fry the smoked bacon.
Remove the smoked bacon from the pan, add the pumpkin and cook, adding salt and pepper to taste.
Add garlic, rosemary and the bacon to the pumpkin and after 2 minutes of cooking, add the pumpkin cream. In plenty of salted boiling water cook the pasta, drain and add with the previously prepared sauce.
Add the Parmesan grated, plate the pasta and drizzle with Traditional Balsamic Vinegar of Modena before serving.
Check out our video below for more preparation details!
Whole pumpkins can be stored for a long time, all winter even, in a fresh, dry, dark environment. Once a pumpkin has been opened, it should be stored in the refrigerator, covered in plastic wrap and eaten within a couple of days. If instead you want to freeze pumpkin, it should be peeled, cut into cubes and frozen. To defrost the cubed pumpkin, blanch in boiling water for a couple of minutes.
Even if pumpkin is eaten throughout Italy, it is a favorite ingredient in the cuisines of Northern Italy. Adaptable to any course, pumpkin can be prepared as a main dish or a side. It is a typical component of fall country cooking in Italy, not only due to its low cost, but also because you do not have to throw anything away. Like pork, another common ingredient found on countryside tables, every part of the pumpkin can be consumed: the flesh and flowers can be eaten, the seeds can be salted, roasted and served as a snack, the skin can be dried and used to contain wine, like a bowl, plate, lantern or even as a musical instrument.
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