Fusilli with pumpkin cream, black pork bacon and pecorino

Fusilli with pumpkin cream, black pork bacon and pecorino

Tags: Pasta Starter

Ingredients

500 g
150 g
400 g
red pumpkin
1
onion
100 g
celery
200 g
bacon (pancetta)
200 g
pecorino cheese
1
garlic clove
50 g
olive oil
as desired
parsley
as desired
salt

Preparation

Cut pumpkin, celery and onion into small cubes (1-2 mm) and gently sauté in a frying pan.

 

As soon as the vegetables are fried, add some water and continue cooking for about 15 minutes then remove and blend half of the mixture and put it back into the pan.

 

Cut the bacon into strips and fry it in a pan with a drizzle of olive oil until it becomes crispy.

 

Fry a clove of garlic in a pan with some olive oil and roast the breadcrumbs in it.

 

Cut the pecorino into cubes.

 

Cook the Schär Fusilli al dente, drain and add them to the pumpkin cream, the bacon and the pecorino in a large serving bowl; stir in the grated pecorino.

 

Garnish the pasta with tufts of parsley and a sprinkling of grated Schär Breadcrumbs.  

 

*Recipe created for us by the Hotel Institute "I. e V. Florio" d Erice (TP)