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Creamy Pumpkin Spaghetti (Pasta) Sauce with Crispy Guanciale(Bacon)

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Creamy Pumpkin Spaghetti (Pasta) Sauce with Crispy Guanciale(Bacon)

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Ingredients

Adjust Servings:
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

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Cuisine:
  • 30
  • Serves 4
  • Easy

Ingredients

Directions

Steps

1
Done

Clean the pumpkin: remove the skin and seeds inside, then cut the pulp into cubes.

2
Done

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
Done

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
Done

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.

5
Done

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!

If you do not have the guanciale you can also use bacon.

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