I present to you a perfect recipe for the autumn season...
Ingredients for 4 people- 440 g of Armando Spaghettone
- 800 g of pumpkin
- 200 g of bacon
- A dusting of cocoa
- Extra virgin olive oil to taste
- Salt to taste
Start by heating a drizzle of oil in a pan and, once hot, add the pumpkin cut into pieces.
Let the pumpkin flavor for a few moments, then add water and cook until slightly tender. Once ready, blend the pumpkin until smooth and creamy.
Next, cut the guanciale into thin strips and brown it in a pan without adding any fat. Once it's golden and crispy, turn off the heat and set it aside.
At this point, cook the pasta in plenty of salted water.
Drain the pasta al dente and toss it in the pan with the pumpkin cream, adding a ladle of water if necessary.
Once the water has evaporated, serve, adding a sprinkling of cocoa and the crispy bacon.
Enjoy your meal!
