Saffron rigatoni with pancetta and pumpkin cream
Instructions
Saute celery, carrot and onion with pancetta.
Add pumpkin, make it jump, wet with wine and cook for 12 minutes.
Add 20 cl water, Rosemary and mix everything.
Meanwhile, drain the pasta and put it in a pan with two ladles of pasta water and saffron, and withdraw.
Serve with pumpkin cream.
Ingredients and dosing for 4 persons
- 150 g of type rigatoni pasta
- 50 g of bacon
- 1 glass white wine
- 2 ribs of celery
- 1 carrot
- 1/2 onion
- 1 sachet of saffron
- Rosemary