Impress your guests by serving them a heaping helping of pumpkin-and-parmigiano pasta. We promise they'll be shouting “Mamma mia!” at the first bite.
Below you’ll find our 100%-Italian approved recipe. Be sure you let us know how it turns out!
- 8 oz. penne or rigatoni,cooked al dente
- 1 – 1.5 cups of parmigiano, fresh grated
- 4 oz pancetta, cubed (optional)
- 1 tablespoon butter (optional)
- 1 – 1.5 lbs kabocha pumpkin
- 1 onion, rough diced
Preheat the oven to 350 degrees. Cut the squash in half, splitting it down the middle. Since you roast the squash whole, there is no need to peel. Scoop the seeds out from the cavity. Rub the squash all over with olive oil and wrap in aluminum foil. Wrapping it will help the squash to steam and cook faster. Lay the squash flat-side down on a sheet and bake for 30-40 minutes — until the flesh softens and can be spooned out.
About 20 minutes into cooking the squash, frizzle the pancetta cubes over medium-low heat in a large and flat skillet. Cook until the pancetta starts to render. Add the diced onion to the pancetta, stirring constantly. When the onion turns translucent and the pancetta starts to brown, turn off the heat. Keep the onion and pancetta in the skillet.