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

Cuisine:

Italian

30
Pab raws li cov 4
Yooj yim

Cov khoom xyaw

480 g Spaghetti
300 g taub dag
200 g Guanciale (nqaij npuas)
250 ml kua tshiab cream
50 g grated Parmesan cheese
1 little glass Dej
saj Ntsev

Qhia

Pumpkin caij! Raws li Italians zoo npaj ib phaj cua ntawm spaghetti ( los cov nplej zom), enriched nrog cov crispy Guanciale (los yog nqaij npuas kib), savory ntawm tus taw tes yog dab cov tsos ntawm cov taub dag tej: zoo meej thaum lawv tseem!

Ruam

1 Ua li cas	Clean the pumpkin: remove the skin and seeds inside, then cut the pulp into cubes.
2 Ua li cas	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 Ua li cas	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 Ua li cas	Nyob hauv lub meantime, sauté the thinly sliced guanciale (los yog nqaij npuas kib) 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 Ua li cas	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!