Gigli Pasta With Pumpkin And Pancetta

1. 1

   Melt the butter in a large shallow saucepan.

2. 2

   Add the shallot and saute for a few minutes.

3. 3

   Add the pumpkin, cut into small cubes and saute for a few minutes.

4. 4

   Add the white wine.

5. 5

   Cover and cook until the pumpkin is done, add some warm water if necessary. Season to taste with salt.

6. 6

   Place the pancetta bacon in another non-stick pan and cook until crispy.

7. 7

   Cook the pasta to 'al dente' in a stock pot of salted boiling water and drain it.

8. 8

   Add the pasta to the saucepan with the pumpkin. Add the crispy pancetta bacon, and the almond slices, and serve sprinkled with parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.