Name: Gemelli Pasta with Roasted Pumpkin and Pancetta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Peeled, cubed pumpkin - 2 cups; Extra-virgin olive oil, divided - 2 tablespoons; Fresh thyme - 1 teaspoon; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Gemelli pasta - ½ (16 ounce) package; Diced pancetta - 1 (4 ounce) package; Chicken broth - 1 cup; Grated Parmigiano-Reggiano cheese - ¼ cup

Ingredients for - Gemelli Pasta with Roasted Pumpkin and Pancetta

1. Peeled, cubed pumpkin 2 cups

2. Extra-virgin olive oil, divided 2 tablespoons

3. Fresh thyme 1 teaspoon

4. Salt ¼ teaspoon

5. Ground black pepper ⅛ teaspoon

6. Gemelli pasta ½ (16 ounce) package

7. Diced pancetta 1 (4 ounce) package

8. Chicken broth 1 cup

9. Grated Parmigiano-Reggiano cheese ¼ cup

How to cook deliciously - Gemelli Pasta with Roasted Pumpkin and Pancetta

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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

5 . Stage

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.

6 . Stage

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.