Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 320 g | penne |
| 60 g | bacon |
| 150 g | vegetable broth |
| 40 g | fresh ricotta cheese Sterilgarda |
| 600 g | pumpkin |
| 1 twigs | rosemary |
| 50 g | extra virgin olive oil |
| 30 g | shallot |
| q.b. | black pepper |
| q.b. | salt |
Preparation
- To prepare the pasta with pumpkin, first take the pumpkin: cut it first into large pieces, remove the seeds and internal filaments, then cut it into slices and remove the peel. Cut the slices first into strips and then into cubes of about 1 cm, take the bacon and cut it into small strips, then set aside the pumpkin and bacon in two bowls.
- In the meantime, boil a pot of salted water; chop the shallot and take a pan, pour in the oil, heat it and add the chopped shallot. Mix and let it cook gently, stirring occasionally so it doesn't burn. When the shallot is wilted, add the bacon and brown it for a few minutes together with the rosemary sprigs. Leave the sprig whole and, after letting it flavor, remove it. Then add the pumpkin to the pan and mix everything together.
- Season with salt and pepper and cover with vegetable broth (or hot water) and cook for 15-20 minutes. When the water boils, cook the pasta. Separate a part of the pumpkin, being careful not to take the bacon, and transfer it to a blender where you also add the Ricotta Sterilgarda. Operate the blades until you obtain a creamy mixture that you transfer back to the pan with the sauce to give it the right creaminess.
- Now drain the pasta al dente directly into the pan and mix well so that the pasta absorbs the sauce. Now the pasta with pumpkin is ready to be plated and enjoyed!
Peel the pumpkin and cut it into regular pieces; cook in the oven at 200° covered with tin foil for about 1 hour and a half; once cooked and cooled, mash ...
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