Pasta with Pumpkin and Pork cheek
No-egg Pasta Carbonara
Equipment
- Blender
Ingredients
- 500 gr Velvet Pumpkin cut in cubes
- 250 gr Pork Cheek cut in thin slices
- Pecorino Romano cheese grated
- salt
- pepper
- 1 tbsp extra virgin olive oil
- hot water
Instructions
- In a medium-large skillet ( you will need it later to stirring the 400gr of pasta) pour the oil and pumpkin, a pinch of salt, and cook covered on medium low heat for 8-10 minutes, until tender.
- Boil water for the pasta.
- Blend pumpkin with the Pecorino cheese, add salt and pepper as taste. If needs add some hot water, to make the sauce more fluid. Keep warm
- Transfer the pork cheek to the same pan and melt the fat over medium-low heat ( we will need it for stirring the pasta). Wait for the Pork cheek to become crispy. Remove and keep warm.
- When water boil add coarse salt and cook the pasta until al-dente. With a strainer transfer the pasta directly in to the skillet with fat and stir well over medium low heat . Add pumpkin, some hot pasta's cooking water (about less than half glass) and stir. Add Pork cheek, stir well and serve immediately with some Pecorino Romano on top.
