Pumpkin tagliatelle with leeks and crisp pancetta
Published on 8 December 2023
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 4 PEOPLE
4 NESTS OF PUMPKIN TAGLIATELLE (see recipe on the blog)
130 g STEAMED PUMPKIN FLESH
75 g DICED PANCETTA
1 BLOCK OF PHILADELPHIA
1 LEEK
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
I cook finely sliced leek in extra virgin olive oil in a large pan, adding a few tablespoons of water. I fry diced pancetta with a little oil.
I add cream cheese, pumpkin purée and a few tablespoons of pasta water, which I have brought to the boil.
The sauce should be fairly fluid.
I briefly cook the tagliatelle, just a minute, drain into the pan and toss.
I plate with grated Parmesan and crisp pancetta cubes.
Original source: https://incucinaconlilly.com/2023/12/08/tagliatelle-alla-zucca-con-porri-e-pancetta-croccante/