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Pasta with Pumpkin and Pork cheek

No-egg Pasta Carbonara
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4


  • Blender


  • 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


  • 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.