Mezzani zucca e pancetta

Ingredients

• 350 g mezzani dei Campi
• 400 g pumpkin
• 1 thick slice pancetta
• 1/2 onion
• Extra-virgin olive oil
• Salt and pepper

Instructions

Slice the pancetta into small cubes. Clean the pumpkin and slice it into thick slices. Finely chop the onion and sauté it until soft, then add the pancetta. Lightly brown the pancetta, then add the pumpkin and let everything cook together over medium heat. When the pumpkin has softened, taste for salt and pepper and remove from heat. In the meantime, cook the Gragnano pasta, drain, and mix with the sauce. Serve immediately.

Difficulty Level: easy Appreciation: Time for preparation: 20 minutes Cooking time: 20 minutes Share: 4 persons