TAGLIOLINI WITH PUMPKIN CREAM, FONDUE AND BACON
Procedure
Ingredients · Servings 2
- 250 g Tagliolini
- 200 g Pumpkin
- 80 g of stretched bacon
- 100 g fresh cream
- 50 g Pecorino
- Extra virgin olive oil
- Black pepper
- Sale
Method · 25 min
- Dice the pumpkin and sauté it in a pan with a drizzle of oil and sage. Season with salt and pepper, cover with water, and cook...
- Dice the pumpkin and sauté it in a pan with a drizzle of oil and sage. Season with salt and pepper, cover with water, and cook...
- Dice the pumpkin and sauté it in a pan with a drizzle of oil and sage. Season with salt and pepper, cover with water, and cook...
- Dice the pumpkin and sauté it in a pan with a drizzle of oil and sage. Season with salt and pepper, cover with water, and cook...
Prepare the fondue: bring the cream to a boil, add the pecorino and mix with a whisk.
Fry the pancetta until crispy; cook the tagliolini in plenty of salted water, and once cooked, toss them in the pumpkin cream.
Serve with fondue, crispy bacon and then of course... ENJOY
