Autumn Pasta with Pumpkin and Potatoes is a creamy, flavorful, and rich main course, a rustic recipe perfect for those gloomy, rainy days when you just crave comforting dishes that can pamper you. The soft pumpkin and potato cream with a bit of cream cheese wraps around the pasta, followed by a burst of flavor from the crispy guanciale. Guanciale, I insist, pancetta or speck are not the same. Let’s head to the kitchen and prepare this delicious Autumn Pasta with Pumpkin and Potatoes.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 5.3 oz pumpkin (cleaned)
- 2.6 oz potatoes (cleaned)
- 3.5 oz guanciale
- 2.5 oz cream cheese
- 1/2 onion
- to taste grated Parmesan
- 6.3 oz short pasta
Tools
- 1 Cutting board
- 1 Knife
- 1 Low-sided casserole
- 1 Kitchen spoon
- 1 Kenwood Hand Blender
Steps
Cut the guanciale into strips. Peel the pumpkin and cut it into small cubes. Peel the potatoes and cut them into small cubes. Peel the onion and slice it finely. Sauté the guanciale in a pan and let it brown well without adding any type of seasoning. When the guanciale is ready, remove it and set it aside. In the same pan with the fat released by the guanciale, add the onion and the cubed pumpkin and potatoes. Add half a glass of water, cover, and cook for about 25 minutes. When the sauce is almost ready, boil the pasta in plenty of salted water. While the pasta is cooking, transfer the sauce to the immersion blender cup, season with salt, and blend everything with a little pasta cooking water if needed. Return the obtained cream to the pan. Add the cream cheese and let it melt. Drain the pasta al dente and finish cooking it in the pumpkin, potato, and cheese cream. When the pasta has reached the desired level of doneness, sprinkle with Parmesan, add the crispy guanciale, mix, and serve immediately.
Notes
This pasta recipe is from Carlo Gaiano.
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