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There pasta with pumpkin cream and bacon it is an absolutely perfect dish for autumn. If you can’t find it, you can replace the bacon with bacon (and brown it with the addition of a little oil), but the greediest will agree with me that it is not quite the same thing 😉 In any case, the sweetness and creaminess of the pumpkin will marry with (and will be perfectly balanced by) the flavor and crunchiness of the salami, creating a truly excellent combination! For the more adventurous (you know I love experimenting with novelties in the kitchen): dare and decorate the dish with a sprinkling of bitter cocoa! Those who don’t feel like it can always use the more traditional black pepper 😉


Procedure for preparing the pumpkin cream and guanciale pasta

Clean the pumpkin by removing the outer skin and internal filaments, then cut the pulp into cubes.

Heat a drizzle of oil in a large non-stick pan, add the pumpkin, let it soften, then season with a pinch of salt, cover with water and cook until the pumpkin is soft enough to mash with a fork, then blend it.

Cut the bacon into strips and brown it in a non-stick pan (without adding oil) until part of the fat melts and the bacon becomes golden and crisp.
Meanwhile, cook the pasta in plenty of lightly salted boiling water.

Drain the pasta al dente and add it to the pumpkin cream, then also add 2/3 of the bacon (so as to use the remaining bacon to decorate the dishes).

The pumpkin and bacon cream paste is ready: serve, decorate with crispy bacon and cocoa (or pepper) and serve.

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