Preparation
- Farfalle (butterfly pasta): 320g
- Pumpkin flesh: 600g
- Smoked bacon: 60g
- Rosemary: 1 sprig
- Vegetable broth: 150g
- Extra Virgin Olive Oil Il Cavallino Traditional: 50g
- Cow's milk ricotta: 40g
- Shallot: 30g
- Fine salt: to taste
- Black pepper: to taste
Vegetable and Ingredient Preparation
Start by preparing the pumpkin: divide it into generous portions, remove the central part with seeds and filaments. Remove the outer skin and cut the flesh first into thin strips, then into regular 1-centimeter cubes.
Also prepare the bacon by cutting it into thin strips. Set these ingredients aside in separate containers.
Base for the Sauce
While bringing the water for pasta to boil (remember to salt it), prepare a fine mince of shallot. In a large pan, heat the oil and add the minced shallot, letting it soften gently and stirring regularly to prevent burning.
Sauce Development
When the shallot becomes transparent, add the bacon and a whole sprig of rosemary. Let it brown for a few minutes, then remove the rosemary which will have released its aroma. At this point, add the pumpkin cubes and combine all ingredients.
Cooking and Creaminess
Adjust salt and pepper, then pour in enough vegetable broth (or hot water if you prefer) to cover the ingredients. Let it cook for 15-20 minutes. Meanwhile, cook the pasta in the boiling water.
Cream Preparation
Take a portion of pumpkin from the pan (avoiding taking the bacon) and transfer it to a blender. Add the ricotta and blend until you obtain a smooth and homogeneous cream. Reintegrate this cream into the pan with the rest of the sauce to make it more velvety.
Finishing the Dish
Transfer the pasta, still al dente, directly into the pan with the sauce. Mix thoroughly to allow the pasta to absorb the flavors and the sauce to uniformly coat each piece. The dish is ready to be served and enjoyed!
