Ricette

Tonnarelli with pumpkin and pancetta

Prep.
30 minutes
Cooking
5 min.
Difficulty
Easy
Type
Innovative

Ingredients

1 package egg tonnarelli from Gastronomia Piccinini
10 ounces (300 gr.) of well seasoned pancetta, cut into small strips
10 ounces (300 gr.) of pumpkin chopped in ½ inch cubes
Freshly milled black pepper

Products used

  1. In a wide skillet over low heat fry pancetta strips until they render their fat and become a bit crunchy.
  2. Chop pumpkin into small cubes and add to pancetta. Cook for 10 minutes. Adjust salt.
  3. Cook tonnarelli in saltes boiling water for 5 minutes.
  4. Drain tonnarelli and pour them into the sauce.
  5. Plate up and sprinkle with freshly milled pepper.

Serve with a glass of Colli Romani white wine.

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