Cut the pumpkin into large pieces, remove the seeds and fibers, then slice it and remove the skin.
Cut the pumpkin into cubes of about 1 cm and the bacon into small strips.
Bring a pot of salted water to a boil. Chop the shallot and heat the oil in a pan, adding the chopped shallot.
When the shallot has softened, add the bacon and let it brown.
Add the pumpkin and season with pepper and salt, then cover with vegetable broth and cook for 15-20 minutes.
Cook the pasta in the boiling water. Separate a portion of the pumpkin and blend it with the ricotta until you get a cream.
Mix the drained pasta in the pan with the sauce and add the pumpkin cream.
Plate and serve.
You can store the pasta with pumpkin in an airtight container in the refrigerator for up to one day. Freezing is not recommended.
If you wish, you can replace the rosemary with parsley, the bacon with speck, and add grated Parmesan or Pecorino cheese!
Italy
| Energy (kcal) | 167.46 |
| Carbohydrates (g) | 22.43 |
| of which Sugars (g) | 5.25 |
| Fat (g) | 6.56 |
| of which Saturates (g) | 1.45 |
| Protein (g) | 5.07 |
| Fiber (g) | 1.96 |
| Sale (g) | 0.1 |
