Name: Creamy Pumpkin Spaghetti (Pasta) Sauce with Crispy Guanciale(Bacon)
Yield: 4
Cuisine: Italian
Ingredients: Spaghetti: 480 g; Pumpkin: 300 g; Guanciale (cured pork cheek): 200 g; Liquid Fresh Cream: 250 ml; Parmesan cheese: 50 g grated; Water: 1 little glass; Salt: to taste

abinci:

Italian

30
hidima 4
Easy

Sinadaran

480 g Spaghetti
300 g Suman
200 g matashin kai (warke naman alade kunci)
250 ml Liquid Fresh Cream
50 g grated Parmesan cuku
1 little glass ruwa
don dandano Salt

kwatance

Suman kakar! Kamar yadda mai kyau Italiya shirya wani dadi tasa na Spaghetti ( ko taliya), wadãtar da crispy Guanciale (ko naman alade), savory a dama batu counteract da na halitta zaƙi kabewa: wani m hade!

matakai

1 An Gama	Clean the pumpkin: remove the skin and seeds inside, then cut the pulp into cubes.
2 An Gama	Put it in a pan to lighty fry over low heat with a small glass of water and the lid. Time about ten minutes and it will be very soft, add salt and crush with a fork, add the fresh liquid cream and bring to a boil for two or three minutes, then turn off, combine the Parmesan, mix and frull everything directly in the pan with a mixer immersion.
3 An Gama	Put the pan with the water for the pasta on the stove with a light handful of coarse salt. When it bubble put spaghetti.
4 An Gama	Kafin nan, sauté the thinly sliced guanciale (ko naman alade) in a non-stick frying pan, DO NOT add oil! The Guanciale get brown in its own fat which becomes transparent when melts. Keep the flame sweet otherwise it burns, instead it must become very crisp; as soon as it is ready, turn it off and keep it aside.
5 An Gama	Drain the spaghetti al dente, directly in the pan with the cream of pumpkin using a fork, light the flame and mix them again carefully mixing them to make them creamy, add the crispy bacon, mix quickly and plate!