Lorenza was a colleague of mine for many years when I was working in a pharmaceutical company.
She knows how to cook very well, butdespite this, and to my extreme disappointment, she is super slim. How it is possible I do not know!
The recipe was given to me during one of the super-crowded dinners that she used to organize in her mini-apartment when she was still single.

Pasta with pumpkin and speck

  • Preparation time: 40X minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 350 gr or 12 oz of pasta
  • 700 gr or 1 lb 8 oz of pumpkin
  • Extra virgin olive oil to taste
  • 1 clove of garlic
  • 110 gr or 4 oz of cream (optional)
  • 200 gr or 7 oz of speckin slices
  • Grated Parmesan cheese to taste
  • Salt and pepper to taste.
  1. Instructions
  2. Boil the water for pasta in a pot.
  3. Wash the pumpkin, remove the peel and cut into cubes.
  4. In a pan with oil and garlic cook the pumpkin over moderate heat, adding some water if it is necessary.
  5. When the pumpkin is ready, add the cream and continue to cook for a couple of minutes. Season with salt and pepper.
  6. In a non-stick pan cook the chopped speck until it becomes crispy.
  7. In the pasta saucepan, salt the boiling water with the coarse salt and stir the pasta.
  8. Cook the pasta until “al dente” and then drain. Stir for a couple of minutes in the pan with the pumpkin sauce. Salt if necessary. Add some Parmesan and the crispy speck and serve.

Tips to ensure the success of the dish:

  • The pumpkin should be cooked for a few minutes with a cover so as tolet out all the water contained in it. Then it should be left to dry over moderate heat for at least twenty minutes.
  • The speck must be cooked in a cold pan. Bring it to moderate heat until it is colored and then put on absorbent paper until it is used. In this way, it remains crunchy.
  • To best cook pasta, 1 US quart of water must be considered for every serving.