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

Gemelli Pasta with Roasted Pumpkin and Pancetta

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.