Italian
Pumpkin, Gorgonzola and Pancetta Pasta
by Michele e Lorenzo · 59.4K subscribers on YouTube
A viral autumn pasta combining roasted pumpkin, creamy Gorgonzola fonduta, and crispy pancetta.
- Difficulty
- medium
Ingredients
8 items- PumpkinUse a green pumpkin variety if available
- Olive OilExtra virgin olive oil
- Rosemary(optional) — Fresh rosemary sprigs
- PancettaDiced pancetta
- White Wine(optional) — Dry white wine for deglazing
- MilkWhole milk for the fonduta
- Sweet GorgonzolaSweet Gorgonzola cheese
- CaserecceCaserecce pasta or similar short pasta
Method
- Cut the pumpkin into pieces, season with olive oil and rosemary, and bake until softened.
- Dice the pancetta and cook in a cold pan until crispy, then deglaze with white wine.
- Add milk and gorgonzola dolce to the pancetta fat and melt gently to create a creamy fonduta.
- Cook the caserecce pasta al dente.
- Add the pasta to the fonduta and toss to coat (risottata).
- Serve topped with crispy pancetta.
Michele e Lorenzo
Home cook59.4K subscribers on YouTube50.2M total channel viewsDue toscani che amano cucinare 👨🍳👨🍳 “ O’ come l’è bono “ è il nostro motto 📣 Collab 4h4g@Arkadia.agency 🤝 In elenco AGCOM 📝
