- 480 g Spaghetti
- 300 g Pumpkin
- 200 g Guanciale (cured pork cheek)
- 250 ml Liquid Fresh Cream
- 50 g grated Parmesan cheese
- 1 little glass Water
- to taste Salt
Pumpkin season! As good Italians prepare a tasty dish of spaghetti ( or pasta), enriched with crispy Guanciale (or bacon), savory at the right point to counteract the natural sweetness of the pumpkin: a perfect combination!
Clean the pumpkin: remove the skin and seeds inside, then cut the pulp into cubes.
Put it in a pan to lighty fry over low heat with a small glass of water and the lid.
Put the pan with the water for the pasta on the stove with a light handful of coarse salt. When it bubble put spaghetti.
In the meantime, sauté the thinly sliced guanciale (or bacon) 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.
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!