"Elevate your pasta game with this gemelli recipe featuring roasted pumpkin & pancetta. A delicious, healthy twist on a classic Italian dish. #pastarecipe #pumpkinnutrition #healthyeating"
- 2 cups of chopped, peeled, and roasted pumpkin (use a pumpkin variety like acorn squash or buttercup)
- 4 slices of pancetta, diced into bite-sized pieces
- 3 cloves of garlic, minced
- 1/2 cup of olive oil
- Salt and pepper to taste
- Freshly grated Parmigiano-Reggiano cheese for serving
- Chopped fresh parsley or basil for garnish (optional)
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Steps
Gemelli Pasta with Roasted Pumpkin and Pancetta Recipe
Ingredients:
- 1 pound gemelli pasta
- 2 cups chopped pumpkin
- 4 slices pancetta, diced
- 2 cloves garlic, minced
- 1/4 cup grated Parmigiano-Reggiano
- Salt and pepper to taste
- Olive oil
Instructions:
1. Preheat your oven to 375 degrees Fahrenheit.
2. Cut the pumpkin into small cubes, and place them in a baking dish. Drizzle olive oil over the pumpkin, and season with salt and pepper to taste.
3. Roast the pumpkin in the oven for 20-25 minutes, or until it is tender and slightly caramelized.
4. In a large skillet, heat olive oil over medium-high heat. Add the diced pancetta, and cook until crisp, about 7-10 minutes.
5. Add minced garlic to the pan with the pancetta, and cook for another minute, or until fragrant.
6. Drain the gemelli pasta, and reserve 1/2 cup of the pasta water.
7. Add the roasted pumpkin and grated Parmigiano-Reggiano to the skillet with the pancetta and garlic.
8. Toss everything together until well combined.
9. If the mixture is too dry, add some of the reserved pasta water, a tablespoon at a time, until you achieve a desired consistency.
10. Season with salt and pepper to taste.
11. Serve the gemelli pasta with roasted pumpkin and pancetta hot, garnished with extra Parmigiano-Reggiano if desired.
Enjoy your delicious gemelli pasta with roasted pumpkin and pancetta! This recipe is perfect for a cozy fall dinner or as a side dish for Thanksgiving or Christmas.