Fusilli with Pumpkin, Pancetta and Balsamic vinegar from Modena
400 g of Barilla fusilli
300 g of pumpkin
200 g of smoked pancetta
Balsamic vinegar Modena 12 years
1 golden onion (small)
1 sprig of Rosemary
1 clove of garlic
2 cl Extra virgin olive oil
Salt to taste
Black pepper to taste
1 bunch of parsley
Peel, remove seeds and cut the pumpkin into 1 cm cubes.
Put the pumpkin scraps, onion, a pinch of salt in a saucepan, cover with water and bring to a boil. When the vegetables are cooked, blend everything in a mixer to obtain a cream.
First cut the smoked pancetta into slices 3 mm high and then into julienne strips. Chop the rosemary and garlic.
Heat a drop of oil in a pan over medium heat and sauté the pumpkin, adding salt and pepper to taste.
Remove the pumpkin from the pan and brown the smoked pancetta in it. Combine the chopped rosemary, garlic and parsley, cook for 2 minutes over medium heat and add the previously prepared pumpkin cream.
Cook the pasta in abundant salted water, drain it and toss in the previously prepared sauce.
Serve with the chopped parsley and sprinkle the penne with a few drops of traditional Modena vinegar to taste.