Pumpkin flan with gorgonzola fondue
11 recipes
Rigatoni with pumpkin and rolled bacon
ingredients
servings
4
Rigatoni, pasta
320 grams
Pumpkin
200 grams
UHT cooking cream
125 grams
Grated Parmesan cheese
60 grams
Roman pecorino cheese
30 grams
Butter
20 grams
Full fat milk
1 glass
Black pepper
to taste
Pancetta
150 grams
first courses from Italy
Rigatoni with pumpkin and rolled bacon
Rigatoni with pumpkin and rolled bacon
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You have little time but do not want to give up a first original and tasty dish? This is a recipe! Fast and easy to perform.
preparation
step 1
Bring to boil a pot of salted water and started with the cooking of the pasta.
step 2
On a plate or hot frying pan and devoid of condiments let dry rolled bacon until crunchy, then left to drain on absorbent paper.
step 3
Grate the cheese and put it in the glass of the immersion blender with pumpkin and butter:
step 4
blend by adding a few ladles of pasta cooking water to obtain a soft and fluid cream, then add salt and season with the chopped rosemary needles.
step 5
Heat the cream with the Parmesan and plenty of black pepper, softened with a little milk if necessary, make a fast fondue to use mirror on the plate.
step 6
Drain the pasta is cooked, conditala with pumpkin cream and crumbled bacon: dial the plate starting from the parmesan fondue, disponetevi over rigatoni.
step 7
Finish with a sprinkling of Parmesan cheese.
