Halloween Penne with Pumpkin, Pancetta and Balsamic Vinegar “Saporoso”
There’s no trick to making this Halloween recipe!
Did you know eating pumpkin is very good for your heart?
The fibre, potassium, and vitamin C content in pumpkin all support heart health!
We all know that Halloween comes along with hundreds of candies and chocolates. However, it is possible to enjoy a healthy Italian meal made with seasonal ingredients and a secret touch: The unique taste of Balsamic Vinegar “Saporoso”.
Surprise your guests with this spooky and taste Halloween recipe, try my:
Halloween Penne with Pumpkin, Pancetta and Balsamic Vinegar “Saporoso”
Ingredients
- 320g Penne Pasta
- 300g Pumpkin
- 100g Smoked Pancetta (or Bacon)
- 60g Pecorino cheese
- 1 Clove of Garlic
- Balsamic Vinegar of Modena IGP
- Balsamic Vinegar of Modena “Saporoso”
- Extra virgin Olive Oil “Il Vero”
- Salt and pepper, as needed
Peel the pumpkin and remove the seeds. Cut a piece of the pumpkin into 1cm large cubes and put them aside.
Put the rest of the pumpkin, the garlic, 1 tablespoon of Extra virgin Olive Oil “Il Vero” and a pinch of salt in a pot, cover with water and bring to the boil.
Once the pumpkin is cooked, blend it until creamy. Put a frying pan on medium heat and fry the pancetta with a bit of Extra virgin Olive Oil “Il Vero”
Remove the pancetta from the frying pan, add the pumpkin cubes and 1 teaspoon of Balsamic Vinegar of Modena IGP and cook for a few minutes.
Season with salt and pepper. Then, add the pancetta and add the pumpkin purée.
Cook the penne in boiling salted water and drain it. Pour the pasta into the pumpkin and bacon sauce and stir all together. Combine the grated pecorino cheese.
Finish the dish with a few drops of Balsamic Vinegar of Modena “Saporoso” and slivers of Pecorino cheese before serving.
Delicious! Enjoy and… Buon Appetito!
– Ogre’s Black Spaghetti with Mould and Kids Eyes: Black Squid Spaghetti with Green Pesto and funny fake eyes, made of tomato and mozzarella
