Roasting the pumpkin brings out the sweetness, which pairs well with the salty pancetta. This "primo piatto," or first course, is simple and delicious!

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper.

  • Bake in the preheated oven for 20 minutes. Remove and set aside.

  • Bring a large pot of unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.

  • Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3 minutes more. Pour in chicken broth and bring to a boil.

  • Drain pasta and add to the pan with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2 minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.

Nutrition Facts

356 calories; protein 13.8g 28% DV; carbohydrates 45.8g 15% DV; fat 13.6g 21% DV; cholesterol 16.1mg 5% DV; sodium 729.9mg 29% DV. Full Nutrition
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