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Gemelli Pasta with Roasted Pumpkin and Pancetta
Gemelli Pasta with Roasted Pumpkin and Pancetta
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Elevate weeknight pasta with roasted pumpkin, savory pancetta, and Parmesan for a burst of delicious flavor.
Ingredients:
  • 2 cups peeled, cubed pumpkin
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon fresh thyme
  • 0.25 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 0.5 (16 ounce) package gemelli pasta
  • 1 (4 ounce) package diced pancetta
  • 1 cup chicken broth
  • 0.25 cup grated Parmigiano-Reggiano cheese
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and gracefully line a baking sheet with parchment paper.
  • Spread diced pumpkin evenly on the baking sheet, drizzle with 1 tablespoon of olive oil, gently toss to coat, and then sprinkle with thyme, salt, and pepper.
  • After 20 minutes in the preheated oven, take it out and set aside.
  • Bring a large pot of water to a vigorous boil without adding salt. Add gemelli pasta and cook until just al dente, about 9 minutes.
  • In a large pan over medium heat, heat the remaining olive oil. Cook pancetta until starting to brown, about 4 to 5 minutes. Add the roasted pumpkin and cook for an additional 2 to 3 minutes, stirring occasionally. Bring to a boil by pouring in chicken broth.
  • Drain the pasta and combine it with the pumpkin mixture in the pan. Cook for an additional 1 to 2 minutes until the pasta is al dente. Serve right away, sprinkled with Parmigiano-Reggiano cheese.

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