Cavatelli with pumpkin cream and crispy bacon

Prepare cavatelli strictly by hand!!!

If you want the recipe, write it in the comments.

Clean the pumpkin, remove the peel and cut into cubes.

Add a drizzle of extra virgin olive oil, a clove of garlic, a bay leaf, a sprig of rosemary, and the diced pumpkin. Sauté for a few minutes, season with salt and pepper, then add a little water to cover and cook for 15 minutes.

Heat a non-stick pan and add the smoked bacon cubes. Brown over high heat for a few minutes, then lower the heat and sweat until the cubes are super crispy.

Transfer the pumpkin, removing the rosemary and bay leaves, to a large glass, add the grated Parmesan and the fat released from the pancetta and blend with an immersion blender until creamy.

Cook the cavatelli in plenty of salted water. When they come to the surface, use a spider to collect them and transfer them to a sauté pan together with the pumpkin cream and some of the pancetta. Stir twice quickly to combine and garnish with the remaining crispy pancetta and a generous sprinkling of pepper.