Ingredients:

– 400 g of pumpkin
– 1 shallot
– 2 tablespoons of olive oil
– 50 ml of dry white wine
– 250 ml of vegetable stock
– Salt and pepper
– 50 g of bacon
– 1 sprig of rosemary
– 160 g of pasta
– 2 tablespoons of cheese

Preparation:

– Wash the squash under running cold water and cut in half. Remove the seeds and filaments with a spoon. Cut into small pieces and peel. Derived from pieces get small cubes.
– Peel the shallots and chop finely.
– Put the oil in a pan and chopped shallot and brown. Combine 250 g of pumpkin cubes, stir and cook for a few minutes over high heat.
– Add the white wine, stir and allow to evaporate.
– Joining a ladle of broth, a pinch of salt and pepper and cook over medium heat, covered, for 10 minutes. Check occasionally and add more broth if the sauce dries out too much.
– Blend all the contents of the pan until obtaining a cream. Keep aside, well covered.
– Cut the bacon into small cubes and prevent them from fat.
– Wash the rosemary, select the leaves and chop finely.
– Put the oil in a frying pan with the bacon and chopped rosemary. Bring on the heat and allow to brown the bacon well, over high heat, stirring constantly.
– Combine the remaining pumpkin into cubes, cook for 1-2 minutes, stirring constantly, then pour 2-3 tablespoons of vegetable broth. Cook for 5 minutes over medium heat, covered.
– After the indicated time taste the pumpkin must be cooked, but not too much.
– Boil the pasta in salted water just before draining, add a tablespoon of cooking water into the pumpkin cream, combining it thoroughly.
– Turn on the heat under the pan of sauce and saltarvi the drained pasta for a few minutes, stirring frequently, along with pumpkin cream.
– Serve immediately, garnished with Pecorino cheese.

 

Barbara Farinelli  – www.lospicchiodaglio.it