Pumpkin and Pancetta Bucatini
October is synonymous with pumpkin. This delicate pumpkin sauce works well with long pasta as it sticks to it like glue, giving you a rich creamy bite every time.
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Directions:
Cut and clean the pumpkin and roast it with the garlic in a 200°c oven for 45 minutes, or until you can easily prick the pumpkin with a fork.
Allow it to cool down, then peel the skin off. Alternatively you can peel it before roasting.
Place it into a blender together with a couple of roasted garlic cloves.
Add 1 teaspoon of olive oil, smoked paprika and the butter and blend until it gets creamy.
Fry the pancetta into a skillet, add some olive oil if the pancetta doesn’t release enough fat.
After it starts getting some colour add the sage, and fry them together until the pancetta is nice and crispy.
Remove them from the skillet and set aside.
Now you can start boiling the pasta in plenty of salted water. It will be ready by the time we finish the sauce.
Deglaze the skillet with the white wine, we don’t want to loose the rich flavours from the pancetta.
After it starts evaporating, add the pumpkin purée and give it a gentle stir over a low-med flame.
Add the double cream and continue to stir until it’s well combined.
Adjust with salt & pepper, then toss in the freshly boiled pasta.
Add about half a ladle of boiling water and mix well with the sauce.
Serve immedietely with freshly grated Parmesan cheese and top it up with the crispy pancetta and sage.
