Recipes By Chris Atwood
1 recipe found
PUMPKIN & PANCETTA PASTA
A few years ago, I lived in Bologna -- home to Italy's best pasta. One of my favorite meals there: pumpkin, pancetta and penne. Pasta alla zucca is a slippery mix of roast squash, grated cheese and pan-fried pork. I first tasted it in Osteria del Montesino -- a neighborhood eatery filled with anarchist students. It tasted so good that I had to ask how to make it. The cook's reply: 1) bake the squash, 2) stir with cheese / pancetta, 3) toss and 4) serve. Roasting the squash brings out sugary notes balanced by the umami of the salted pork.
Serves 4