Preparation time
30 minutes
Cooking time:
5 minutes
Typology:
Innovative
Difficulty:
Easy
Ingredients
- 1 package Egg Tagliolini from Gastronomia Piccinini
- 10 ounces (300 gr.) of well seasoned pancetta, cut into small strips
- 10 ounces (300 gr.) of pumpkin chopped in ½ inch cubes
- Freshly milled black pepper
Method
- 1 In a wide skillet over low heat fry pancetta strips until they render their fat and become a bit crunchy.
- 2 Chop pumpkin into small cubes and add to pancetta. Cook for 10 minutes. Adjust salt.
- 3 Cook tonnarelli in saltes boiling water for 5 minutes.
- 4 Drain tonnarelli and pour them into the sauce.
- 5 Plate up and sprinkle with freshly milled pepper.
Serve with a glass of Colli Romani white wine.