Name: Creamy Pumpkin Spaghetti (Pasta) Sauce with Crispy Guanciale(Bacon)
Yield: 4
Cuisine: Italian
Ingredients: Spaghetti: 480 g; Pumpkin: 300 g; Guanciale (cured pork cheek): 200 g; Liquid Fresh Cream: 250 ml; Parmesan cheese: 50 g grated; Water: 1 little glass; Salt: to taste

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Efrata

Gbanwee servings:

	480 g spaghetti
	300 g Ugu
	200 g Ezi agba (gwọọ anụ ezi)
	250 ml Liquid Fresh Ude
	50 g grated Parmesan cheese
	1 little glass mmiri
	ka uto nnu

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I tosiri banye ma ọ bụ aha na ibe edokọbara / mmasị a ọdịnaya.

Cuisine:

Italian

30
na-eje ozi 4
Easy

Efrata

480 g spaghetti
300 g Ugu
200 g Ezi agba (gwọọ anụ ezi)
250 ml Liquid Fresh Ude
50 g grated Parmesan cheese
1 little glass mmiri
ka uto nnu

nTỤZIAKA

ugu oge! Dị ka ezi ndị Ịtali kwadebe a tọrọ ụtọ efere nke spaghetti ( ma ọ bụ pasta), enriched na crispy Guanciale (ma ọ bụ anụ ezi), savory nri mgbe ịgbagha eke uto nke ugu: a zuru okè Nchikota!

nzọụkwụ

1 eme	Clean the pumpkin: remove the skin and seeds inside, then cut the pulp into cubes.
2 eme	Put it in a pan to lighty fry over low heat with a small glass of water and the lid. Time about ten minutes and it will be very soft, add salt and crush with a fork, add the fresh liquid cream and bring to a boil for two or three minutes, then turn off, combine the Parmesan, mix and frull everything directly in the pan with a mixer immersion.
3 eme	Put the pan with the water for the pasta on the stove with a light handful of coarse salt. When it bubble put spaghetti.
4 eme	Ma ugbu a, sauté the thinly sliced guanciale (ma ọ bụ anụ ezi) in a non-stick frying pan, DO NOT add oil! The Guanciale get brown in its own fat which becomes transparent when melts. Keep the flame sweet otherwise it burns, instead it must become very crisp; as soon as it is ready, turn it off and keep it aside.
5 eme	Drain the spaghetti al dente, directly in the pan with the cream of pumpkin using a fork, light the flame and mix them again carefully mixing them to make them creamy, add the crispy bacon, mix quickly and plate!