Monday, November 4, 2013
Pumpkin & pancetta pasta
And you thought I paid scant attention to the changing of the seasons.
I know a good-looking cucurbita when I see one, you know. And when I saw this American Tondo pumpkin there wasn't a lot of hand-wringing over what to do with it: I'd make some pasta. Imagine that.
Dice up the pumpkin flesh and put it in a baking dish with olive oil, rosemary, nutmeg, a good dose of kosher salt and some ground black pepper. Place in an oven preheated to 375 degrees F.
Around 30 to 40 minutes later the pumpkin should be plenty done and so remove the pan from the oven and set aside.
Dice around a half pound of pancetta (or bacon if you prefer) into cubes and saute slowly in olive oil until crisp but not burned. Set aside and drain all but a little bit of the pork fat from the pan. The pan should be big enough to accommodate the pasta later on.
Add some olive oil to the fat and saute a few garlic cloves and a little hot pepper until softened.
Then add the pancetta.
Next add your cooked pasta (a half pound here), a good dose of the well-salted pasta water, and some grated cheese (I used caciocavallo).
Add the roasted pumpkin and gently stir together. (I did not use the entire pumpkin here, only around two cups' worth after roasting.)
And you have got yourself a pretty nice Autumn meal.
I know I did.