Pasta with Pumpkin, Gorgonzola, and Crispy Pancetta by Verolovefooding

Ingredients

• 150g (5 oz) pancetta, diced
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 500g (1 lb) pumpkin, peeled and diced
• 1/2 tsp salt (adjust to taste)
• 250 ml (1 cup) vegetable broth or water
• 320g (11 oz) pasta (e.g., rigatoni, penne)
• 100g (3.5 oz) gorgonzola cheese, crumbled
• 30g (1 oz) parmesan cheese, grated
• 2 tbsp fresh mint, chopped
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the diced pancetta and cook for 8-10 minutes, stirring occasionally, until deeply golden and crispy. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Reduce heat to medium. Add the finely chopped shallot to the pan with the residual pancetta fat and sauté for 2-3 minutes until softened and translucent.
3. Add the diced pumpkin and 1/2 tsp salt to the pan. Pour in the vegetable broth or water, ensuring the pumpkin is mostly covered. Bring to a simmer, then cover and cook for 15-20 minutes, or until the pumpkin is very tender.
4. Carefully transfer the cooked pumpkin and its liquid to a blender or food processor. Blend until completely smooth and creamy. Set aside.
5. Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
6. Drain the cooked pasta, reserving about 1/2 cup of the pasta cooking water. Add the drained pasta directly to the pan with the pumpkin cream over medium heat until heated through, about 5 min.
7. Add the crumbled gorgonzola, grated Parmesan cheese, and half of the fresh mint to the pasta. Stir well, adding a splash of reserved pasta water if needed, until the sauce is creamy and coats the pasta beautifully.
8. Season with black pepper to taste. Serve immediately, garnished generously with the reserved crispy pancetta and the remaining fresh mint.