Paccheri with pumpkin cream and speck, a creamy and tasty first course, also very balanced in flavors, the speck provides saltiness and a smoky aroma.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz paccheri
- 11 oz delica pumpkin (peeled)
- 1/2 onion
- 3 tbsps extra virgin olive oil
- 2 slices speck (1/5 inch thick)
- salt
- pepper
- rosemary
- 1.75 oz walnuts (shelled)
- 1.75 oz Parmigiano Reggiano DOP (30 months)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Pot
Steps
Cut the speck into strips and place it in a pan with the oil.
Sauté it and in the meantime chop the onion.
Remove the speck and add the onion with the rosemary.
Let it wilt and cut the pumpkin into cubes.
Then add the pumpkin to the onion, season with salt and pepper.
Cook for 30 minutes, adding a few tablespoons of water occasionally.
Blend the pumpkin until creamy.
Cook the pasta in plenty of salted water.
Toast the walnuts and set aside.
Drain the pasta directly into the pumpkin cream.
Add the speck and a ladle of cooking water.
Sauté for a minute.
Remove from heat, add the Parmigiano and serve with crumbled walnuts.
Pumpkin Recipes
Spaghetti with Pumpkin Cream and Ricotta
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