Pasta with Pumpkin, Speck, and Creamy Gorgonzola is delicious, an easy and creamy first course with an autumn flavor that warms the heart.
Autumn gives us unique flavors, and among them, the velvety sweetness of pumpkin is undoubtedly the star. But how to make this ingredient, delicate on its own, a memorable and character-rich dish?
To ensure the sauce is thick and velvety, the choice of variety is crucial! We recommend using Delica Pumpkin, as its flesh is particularly firm and dry, preventing the sauce from becoming too liquid during cooking. The best alternative is Butternut Squash (also called Violina).
The secret lies in the pairing:
Gorgonzola pairs perfectly with pumpkin, creating an enveloping cream that makes this pasta delicious but with a bold taste.
To achieve that enveloping creaminess, it is crucial to use Sweet Gorgonzola (the very soft and non-aged one). Its lower melting point will ensure it melts quickly and binds to the pumpkin cream as soon as it is added to the hot pasta. Avoid Spicy Gorgonzola, which is firmer and tends to release more fat without melting well.
Adding the savory crunchiness of speck, the result is a first course that satisfies every palate with its rich texture and contrasts.
For this recipe, I used Mezze Maniche, but I want you to know you can use any pasta shape you prefer for this dish! Whether it’s penne, rigatoni, farfalle, or another short shape, the result will still be fabulous, as long as you cook it al dente!
A true comfort food that will impress with minimal effort!
Curious to find out how to prepare this wonder?
Let’s see how to prepare it…
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 413.51 (Kcal)
- Carbohydrates 32.09 (g) of which sugars 3.39 (g)
- Proteins 20.44 (g)
- Fat 23.37 (g) of which saturated 8.55 (g)of which unsaturated 6.11 (g)
- Fibers 2.37 (g)
- Sodium 1,589.66 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pasta with Pumpkin, Speck, and Creamy Gorgonzola
- 14 oz Delica pumpkin (already cleaned and peeled. Delica is the best choice for a dry cream. Alternatively, you can use Butternut.)
- 1 shallot (or half a small onion)
- 2 tablespoons extra virgin olive oil
- 3.5 oz vegetable broth (or water)
- salt
- pepper
- 11 oz pasta (I used Mezze Maniche, but feel free to use any pasta shape you prefer)
- 3.5 oz speck (or your preferred alternative)
- 2.8 oz Gorgonzola (very soft and creamy)
- to taste Parmesan
Tools
- Pot
- Colander
- Frying Pan
Steps
Pasta with Pumpkin, Speck, and Creamy Gorgonzola
Cut the pumpkin (Delica or Butternut) into small cubes.
In a large pan, sauté the finely chopped shallot with the EVO oil until it becomes transparent.Add the speck cut into strips and brown it for a few minutes until it starts to become crispy.
Add the pumpkin cubes and let them brown over medium heat for 5 minutes, stirring often.
Pour in the vegetable broth, cover with a lid, and let it cook over low heat for about 15-20 minutes, or until the pumpkin is very soft.The liquid should be almost absorbed.
When the pumpkin is cooked, mash about two-thirds of it directly in the pan with a fork or the back of a spoon to create the creamy base.
Leave the remaining third in whole cubes.
Adjust with salt, pepper, and, if you like, a pinch of nutmeg.
Turn off the heat. Add the Sweet Gorgonzola DOP cubes to the pumpkin and speck sauce.
Mix quickly: the residual heat from the pumpkin will completely melt the Gorgonzola, transforming the sauce into an incredibly creamy and homogeneous sauce.
Cook the pasta in plenty of boiling salted water.
When the pasta is al dente, drain it, saving a ladle of the cooking water.
Put the pasta in the pan with the creamy pumpkin, speck, and Gorgonzola sauce.
Toss vigorously off the heat for 1 minute, adding a little cooking water if necessary to achieve the perfect creaminess.If desired, off the heat, add a generous sprinkle of grated cheese (Parmesan or Grana) and mix one last time to incorporate it.
Serve the pasta immediately and enjoy its creaminess!
Bon appétit.
Advice and Curiosities
When the pumpkin cooks (Step 1), if you see that the broth evaporates too quickly and the pumpkin is not yet very soft, you can add half a ladle of pasta cooking water.
This is rich in starch and will help the pumpkin become even creamier when you mash it.
If by mistake the pumpkin releases too much water, remove the lid in the last 5 minutes of cooking (Step 1) to let the excess evaporate before mashing it.
If you have leftover Pasta with Pumpkin, Speck, and Gorgonzola, don’t throw it away! The next day, you can transform it into a fantastic baked pasta with an irresistible crispy crust. Grease a small baking dish with a drizzle of oil or a knob of butter.
If the leftover pasta is too dry (which is likely with the Gorgonzola sauce), add a tablespoon of milk or broth and mix.
Arrange the pasta in the baking dish. To make it even more delicious, add some cubes of mozzarella, smoked provola, or scamorza on top.
Sprinkle the surface generously with grated Parmesan and, if you like, some breadcrumbs for an extra crispy crust.
Gratin: Bake in a preheated static oven or air fryer at 350°F for about 15-20 minutes, or until the cheese has melted and the surface is golden brown.
For a perfect crust, turn on the Grill function in the last 3-5 minutes of cooking.
Notes
Extra-Crispy Speck: To ensure the speck is truly crispy (since you cook it immediately with the pumpkin), you might set aside the crispy strips with a slotted spoon before adding the broth to the pumpkin. Then, add some to the cream and keep the rest for the final decoration.
If you want to add an aromatic note: Pumpkin pairs wonderfully with sage or rosemary. You can add two sage leaves or a sprig of rosemary to the initial sauté (Step 1) and remove it before mashing the pumpkin.
This will add an aromatic note without overpowering the Gorgonzola.
If you want a more intense flavor…. it can be suggested to bake the pumpkin instead of cooking it in the pan. Baking it in the oven dries it out and concentrates its sweet flavor before combining it with the sauté.
Storage
The sauce (pumpkin, speck, and Gorgonzola cream) can be stored in the fridge for up to 2-3 days.
Transfer the sauce to an airtight container. You can also cover it with a thin layer of plastic wrap in contact before closing the lid, to prevent it from drying out or absorbing odors.
To use it, gently heat the sauce in a pan, adding a tablespoon of broth or water to restore the creaminess, then mix in the freshly cooked pasta.
If you already have the pasta mixed with the sauce, it’s best to consume it within 1 day (maximum 2).
If you already have the pasta mixed with the sauce, it’s best to consume it within 1 day (maximum 2).
If you already have the pasta mixed with the sauce, it’s best to consume it within 1 day (maximum 2).
FAQ (Frequently Asked Questions)
How can I substitute Gorgonzola?
If you don’t want Gorgonzola, you can use fresh ricotta or grated Parmesan for creaminess.
Can I freeze the sauce?
It’s better to freeze the sauce BEFORE adding the Gorgonzola.
Why: Fresh or creamy cheeses like Gorgonzola, once frozen and thawed, tend to separate or become grainy and less velvety.
Freezing the pumpkin base and adding the Gorgonzola only when using it preserves the creaminess.What can I substitute for speck?
With Bacon or Guanciale for a Salty and Intense flavor, or crumbled sausage for a Spicy and Rustic flavor.
For a vegetarian version, I recommend Walnuts or Almonds (Toasted).What wine do you recommend?
(Full-bodied and Aromatic White Wine)
Gewürztraminer (Alto Adige)
Why: It is a very aromatic and spicy white wine. Its softness pairs with the sweetness of the pumpkin, while its pronounced aroma and good structure withstand the intensity of Gorgonzola without being overwhelmed.
Or if you prefer Red (Light and Fruity)
Barbera (d’Asti or d’Alba)
Why: It pairs well with speck. Choose a young and fresh red, with low tannins. Wines that are too structured, like aged Barolo or Chianti Classico, would completely overshadow the flavor of the pumpkin.
If you love sparkling wines, I recommend
Franciacorta Satèn or Classic Method Brut Sparkling Wine
Why: The bubbles and marked acidity help to “cleanse” the palate from the creaminess of the Gorgonzola. Choose a Classic Method with some structure to withstand the contrast of flavors.
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