Pumpkin Chevre & Pancetta Pasta Recipe
Make Pumpkin Chevre & Pancetta Pasta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2
Cook the Pancetta
In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain.
- 3
- 4
Make the Sauce
Add the pumpkin puree and heavy cream to the skillet. Stir well to combine. Let it simmer for about 5 minutes. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Combine Pasta and Sauce
Add the cooked pasta and crispy pancetta to the skillet. Toss gently until the pasta is well coated with the sauce. Season with salt and freshly ground black pepper to taste.
- 6
Serve
Serve the pasta warm, garnished with grated Parmesan cheese and additional black pepper if desired.