Grisela Soave Classico and Tagliatelle with Crispy Guanciale and Pumpkin

A “special” dish for luncheons and dinner parties, where fresh pasta is combined with premium ingredients to wow your guests and win them over with irresistible flavors! We recommend pairing it with Grisela Soave Classico DOC.
Tagliatelle with crispy guanciale and pumpkin is an easy and delicious meat-based first course.

• 400 g fresh tagliatelle
• 250 g of pumpkin, already peeled
• 2 dl vegetable broth
• 8 thin slices of guanciale
• 30 g Pecorino Romano
• 1 shallot
• 1 pinch of cumin seeds
• extra virgin olive oil
• black pepper
• salt

Cut the pumpkin first into slices and then into cubes about one centimeter on each side. Peel and finely chop the shallot. Heat a nonstick skillet, add the guanciale cut into small strips, and sauté it over high heat until it becomes crispy. Drain it using kitchen tongs or two forks, and set it aside.

Remove the fat rendered from the bacon, wipe the pan dry with paper towels, add 4 tablespoons of oil and the chopped shallot, and sauté gently for 3–4 minutes. Add the lightly chopped cumin seeds and the pumpkin, pour in the boiling broth, and cook, partially covered, for 10 minutes.

Skim off one-third of the pumpkin with a slotted spoon, and using an immersion blender, puree the remaining pumpkin with its broth. Add the diced meat you set aside and keep it warm. Cook the tagliatelle, drain it when it’s al dente, and toss it with the pumpkin sauce. Top with toasted guanciale, grated Pecorino Romano, and, if desired, a pinch of freshly ground pepper.