By 
30 min
3-4 people
Pasta With Creamy Pumpkin Sauce, Spinach And Crispy Pancetta
A while ago I had already made a pasta with pumpkin-tomato sauce. Then my husband said “I wonder what it would taste like if you made a sauce with pumpkin only”.
Well, you don’t have to tell me twice. I just made a simple pumpkin sauce and of course also added some tasty notes, like the spinach which provides a more complex taste.
I personally think the pancetta cannot be missed in this dish. This just completes this dish.
What do you need?
- 250 gr (8,8 oz) pasta of your choice
- 750 gr (26 oz) pumpkin, I used freezer
- 500 ml (17 oz) light cream
- 70 gr (2,5 oz) Parmesan
- 200 gr (7 oz) fresh young spinach
- 150 gr (5,3 oz) pancetta
- ½ teaspoon of nutmeg
- ½ teaspoon of pepper
- Salt to taste
How to make it?
Cook the pasta as described on the package.
Cook the pumpkin pieces until tender, about 10-15 minutes.
Cut the pancetta into pieces and fry it until crispy.
Cook the spinach by frying it briefly in a pan in a little oil.
When the pumpkin is cooked, mix it together with the cream to a fine sauce. Add the cheese and let it reheat on low heat. Stir regularly so the sauce does not burn.
Add the pasta to the sauce and the spices and season with salt.
Divide the pasta between plates, divide a little spinach over each plate as well as some crispy fried pancetta.
Bon appetit!
