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Oven-Baked Fusilli with Pumpkin, bacon and Almonds

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 2 PEOPLE

Fusilli, 6 Oz
Pumpkin, peeled, 8,3 Oz
Bacon, finely sliced into small pieces, 2 Oz
Grated Parmigiano Reggiano, 1,6 Oz
Cream, 4 Tablespoon
Milk, 4, 2 Oz
Sea salt
Nutmeg
Sliced almonds

PROCEDURE

Preheat the oven to 190°C.
Cut pumpkin into small pieces and steam until tender.
Put bacon into a hot pan with no oil and cook for some minutes.
Cook pasta in a large saucepan of boiling, salted water for 6-7 minutes. Drain, reserving 2 tablespoons cooking liquid.
Meanwhile combine pumpkin, Parmigiano Reggiano, salt, nutmeg and cream in a large bowl. Add pasta and stir, using the cooking liquid.
Add also half the bacon.
Transfer to a small baking dish and lay the remaining bacon over the top with milk, Parmigiano Reggiano and almonds.
Bake in the preheated oven for 15-20 minutes until golden brown.

Thanks to: Scented Little Pleasure

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