Penne with pumpkin, bacon and Traditional Balsamic Vinegar of Modena
11.5 oz Penne Rigate
10 oz pumpkin
3.5 oz smoked Pancetta
2 oz Parmigiano Reggiano
Parsley, to taste
Rosemary, to taste
1 clove of garlic
Some drops of Traditional aged Balsamic Vinegar of Modena
4 tsp extra virgin olive oil
Peel the pumpkin and remove the seeds.
Cut a part of the pumpkin in cubes of about 1/2 inch in size.
Put the remaining of the pumpkin, the onion and a little salt in a pan, cover with water and bring to boil.
When the vegetables are cooked, blend until obtaining a cream. Put aside.
Cut the smoked Pancetta in match-size pieces.
Chop the rosemary, garlic and parsley separately.
Put a large pan on medium heat, add a drop of oil and sauté the Pancetta.
Remove from the pan, add the diced pumpkin and cook for some minutes: adjust the salt and pepper.
Add the chopped rosemary and garlic, then the sautéed Pancetta.
Cook the pasta in abundant salted boiling water. Drain and blend with the pumpkin creamed and diced, the crispy Pancetta and end with the grated Parmigiano Reggiano. Plate.
Just before serving, add a little Traditional Balsamic Vinegar of Modena.
Whole pumpkins can be preserved a long time, even all winter long, in a dark fresh and dry environment. Raw pumpkin pieces, instead, must be kept in the vegetable drawer of the fridge, wrapped in clear foil and must be consumed in just a few days.
If you would like to freeze it though, it needs to be peeled, cut in dices and blanched for a few minutes in boiling water before being frozen.