Gigli Pasta with Pumpkin and Pancetta Recipe | Yummly
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Gigli Pasta with Pumpkin and Pancetta

L'ANTRO DELL'ALCHIMISTA(2)
Sanders: "Delicious. Very complex. I made some adjustments…" Read More
9Ingredients
45Minutes
790Calories
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Description

This is a play on a traditional Italian dish. Try out our Gigli Pasta with Pumpkin and Pancetta and let us know what you think. This is the perfect dish to serve family style or when you are having friends over. It is light but very flavorful and will make sure to leave your guests satisfied. This Gigli Pasta with Pumpkin and Pancetta will not disappoint. Let us know how the meal goes. We are eager to hear!

Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons butter
  • 1 shallot (sliced thinly)
  • 300 grams pumpkin
  • 5 ounces white wine
  • 200 grams bacon (pancetta, cut into strips)
  • pasta
  • 350 grams gigli
  • 1/4 cup almond (slices)
  • grated Parmesan cheese
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    Directions

    1. Melt the butter in a large shallow saucepan.
    2. Add the shallot and saute for a few minutes.
    3. Add the pumpkin, cut into small cubes and saute for a few minutes.
    View 5 More StepsDiscover more recipes from L'Antro dell'Alchimista

    NutritionView More

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    790Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories790Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol55mg18%
    Sodium530mg22%
    Potassium770mg22%
    Protein24g47%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate90g30%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A120%
    Vitamin C15%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Sanders 7 months ago
    Delicious. Very complex. I made some adjustments for my palette: I had butternut squash no pumpkin but it worked well, I sautéed on medium high to get carmelization. I turned the heat down and added the white wine, covered the pan to soften the squash then added 5 ozs organic half and half, 2 ozs at a time and 2 ozs of herbed goat’s cheese. When tender I added 1/4 cup Italian parsley, fresh thyme leaves, and a handful of chopped fresh arugula, plus the pancetta and stirred it well. Last thing, I grated fresh nutmeg, corrected the seasoning, added another dollop of cream so it was saucy enough. My garnishes: chopped toasted hazelnuts and pomegranate seeds! Served on a bed of arugula with a squeeze of lemon. My dining companions sang it’s praises. I will make this again! Next time I will try the pumpkin.
    David 2 years ago
    It was fine. 3.5/5 from me.

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