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Farfalle with pumpkin, bacon and Taleggio

ingredients

servings

4

Farfalle, pasta

480 grams

Pumpkin

500 grams

Speck

100 grams

Taleggio cheese

100 grams

Onions

1 unit

Garlic

2 wedges

Grated Grana Padano

3 spoons

first courses from Italy - Sicilia

Farfalle with pumpkin, bacon and Taleggio

Farfalle with pumpkin, bacon and Taleggio

with meat with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Farfalle with pumpkin, bacon and Taleggio

Butterflies with pumpkin, bacon and Taleggio are initially very tasty and very easy to prepare.

Farfalle with pumpkin, bacon and Taleggio step 1

step 1

Cut the pumpkin into wedges and clean it, removing the seeds and peel. Thoroughly rinse the cloves and then dry them, then cut into small cubes and set aside.

Farfalle with pumpkin, bacon and Taleggio step 2

step 2

Peel and finely chop the onion and the garlic, then cut even the bacon into strips.

Farfalle with pumpkin, bacon and Taleggio step 3

step 3

In a saucepan, brown the onion and garlic with a little oil. As soon as the onion is wilted, add a portion of bacon and mix well.

Farfalle with pumpkin, bacon and Taleggio step 4

step 4

Combine pumpkin and even after a few minutes, mash with a fork. Add a glass of water, put the lid and cook for another 10-15 minutes. When cooked, season with salt and pepper.

Farfalle with pumpkin, bacon and Taleggio step 5

step 5

Boil in the meantime the butterflies, then drain al dente and add to the sauce. Stir in the cheese, cut into pieces, the remaining bacon and sprinkle with grated cheese. Serve and serve.

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