Carbonara with Pumpkin and Bresaola
The pumpkin carbonara is unusual but delicious, it is a variant of the typical traditional Roman egg-based dish.
My version is lighter, you will not find the bacon to flavor the pasta but slices of bresaola toasted in the oven.
A revisited dish that is worth trying!
Ingredient for 2 people:
150 g of Wholemeal Spaghetti “Felicia”
350 g of Pumpkin
4 Slices of Bresaola
2 Sprigs of fresh Thyme
Q.b. Extra virgin olive oil
Q.b. Pecorino Romano
Cut the pumpkin into thick slices, place it in a baking tray lined with baking paper. Season with salt and pepper on both sides, add a clove of unpeeled garlic and thyme.
Cover with more parchment paper and bake static at 190 degrees for about 25 minutes.
After the cooking time, remove it from the oven, let it cool and remove the skin and transfer it to a mixer.
Blend it until you get a smooth and homogeneous cream.
Transfer the pumpkin cream to a pan.
If it is a little thick, add a little water.
Take the slices of bresaola, place them on the same pan that we cooked the pumpkin and bake it for about 5/6 minutes at 170 degrees until it is crunchy.
After this time, take it out of the oven and let it cool.
Cook the spaghetti in salted water for about 7 minutes, drain and finish cooking in the pan, adding it to the pumpkin cream, adding the cooking water. Stir in oil, pepper and pecorino cheese, plate and serve.