Pasta with pumpkin

First cut the pumpkin into large parts, remove the seeds and internal filaments, then cut it into slices and remove the skin. Cut first the slices into strips and then into cubes of about 1 cm, then take the bacon and cut it into small strips, then set the pumpkin and bacon aside in two bowls.

Meanwhile, boil a pot of salted water; chop the shallot then take a pan, pour in the oil heat and add the chopped shallot.Stir and cook gently, stirring occasionally so that it does not burn.

When the shallot is wilted, add the pancetta and brown it for a few minutes together with the sprigs of rosemary. Leave the whole branch and, after letting it flavor, remove it. Then add the pumpkin to the pan and mix everything.

Season with pepper and salt and cover with hot water, cooking for 15-20 minutes.When the water boils, cook the pasta.

Separate a part of the pumpkin, being careful not to take the pancetta and transfer it to a mixer

Operate the blades until you get a creamy mixture which you will transfer back to the pan with the sauce to give it the right creaminess.

Now drain the pasta al dente directly into the pan and mix well for the pasta to absorb the sauce. Now the pasta with the pumpkin is ready to be served and enjoyed!