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

Cuisine:

Italian

30
Serves 4
Easy

Ingredients

480 g Spaghetti
300 g Pumpkin
200 g Guanciale (cured pork cheek)
250 ml Liquid Fresh Cream
50 g grated Parmesan cheese
1 little glass Water
to taste Salt

Directions

Pumpkin season! As good Italians prepare a tasty dish of spaghetti ( or pasta), enriched with crispy Guanciale (or bacon), savory at the right point to counteract the natural sweetness of the pumpkin: a perfect combination!

Steps

1 Done	Clean the pumpkin: remove the skin and seeds inside, then cut the pulp into cubes.
2 Done	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 Done	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 Done	In the meantime, sauté the thinly sliced guanciale (or bacon) 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 Done	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!