The PASTA WITH PUMPKIN CREAM, PANCETTA AND PROVOLA is a creamy, irresistible first course that encapsulates all the warmth and aromas of autumn.
A simple yet flavourful recipe, perfect for winning over diners with a few genuine ingredients.
The pumpkin, sweet and velvety, becomes an enveloping cream that clings to every bite of pasta. The pancetta gives a salty, crunchy note that balances the dish’s delicacy, while the provola adds a stringy, aromatic touch that makes it irresistible.
Ideal for a family lunch or a dinner with friends, this pasta is autumn comfort food that combines tradition and simplicity, delivering a burst of balanced, comforting flavours.
A dish that smells like home, changing seasons and moments to share.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 13 oz Pasta
- 1.1 lb Pumpkin (about 3 1/3 cups diced)
- 1 Golden onion
- 1 sprig Rosemary
- 5 oz Smoked pancetta
- 7 oz Smoked provola
- 1 glass White wine
- to taste Water (or vegetable stock)
- to taste Extra virgin olive oil
- 1.5 oz Parmigiano Reggiano (about 1/2 cup grated)
- to taste Salt
- to taste Black pepper
For the pasta with pumpkin cream, pancetta and provola you will need
- 1 Saucepan
- 1 Pot
- 1 Immersion blender
- 1 Frying pan
Preparation pasta with pumpkin cream, pancetta and provola
Preparing the PASTA WITH PUMPKIN CREAM, PANCETTA AND PROVOLA is really very simple.
Peel the pumpkin and remove the seeds. Then cut it into evenly sized cubes.
In a saucepan add a drizzle of oil and sauté the onion for 2 minutes. Add the pumpkin, the sprig of rosemary, cover with some water or stock and season with salt and pepper.Cover with a lid and cook over low heat for 20 minutes. Once the pumpkin is soft and most of the liquid has evaporated, remove the rosemary sprig and purée it with an immersion blender until smooth and homogeneous. Set aside.
In a frying pan add a drizzle of oil and heat it. Add the pancetta cut into strips and let it brown for 5 minutes.
Then deglaze with the wine and once the alcohol has evaporated add the pumpkin cream and let it infuse.
Cook the pasta in plenty of salted water, leaving it al dente. Drain it into the pan with the sauce, add one or two ladles of the pasta cooking water if needed and finish cooking it.With the heat off, add the Parmigiano and the provola cut into strips. Toss until the cheese starts to become stringy.
Plate the pasta with pumpkin cream, pancetta and provola and enjoy it hot, creamy and stringy.
