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

菜:

意大利文

30
服務 4
容易

成分

480 G 意大利麵
300 G 南瓜
200 G 关恰莱 (醃製豬肉面頰)
250 毫升液體鮮奶油
50 g 磨碎帕爾馬奶酪
1 little glass 水
來品嚐鹽

方向

南瓜季節! 作為好嘅意大利人準備了一道美味的意大利麵 ( 或意大利麵), 豐富的香脆嘅觀音 (或煙肉), 在正確的滴嗒, 以抵消南瓜的自然甜味: 完美的組合!

步驟

1 做	Clean the pumpkin: remove the skin and seeds inside, then cut the pulp into cubes.
2 做	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 做	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 做	在此期間, sauté the thinly sliced guanciale (或煙肉) 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 做	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!