VERY EASY RECIPE
Linguine with pancetta, sweet pumpkin and chestnuts
An utterly flavourful recipe that smells like the beginning of winter.
by chef Elsa Nika
Executive Chef - Member of the Chefs Club of Greece
HELPINGS: 4
PREPARATION: 40'
INGREDIENTS
- 500 g ILIS linguine (you can also use spaghetti or tagliatelle)
- 200 g boiled chestnuts, cut into four
- 180 g pancetta, finely chopped
- 300 g sweet pumpkin, cut into small cubes
- 3 tbs olive oil
- 1 red onion, finely chopped
- 3 cloves of garlic, fused
- 60 g of grated parmesan cheese
- 2 tbs butter
- 2 tbs fresh sage, finely chopped
- 1/4 bunch of parsley, finely chopped
- Salt and pepper
Linguine
10'
INSTRUCTIONS
- In a pan, spread the pumpkin cubes, sprinkle with 1 tablespoon of olive oil and bake at 180 °C for 15-20 mintues, until the pumpkin is soft.
- In a large pan, heat the olive oil, add the pancetta and cook for 3-5 minutes.
- Add the onion and sauté for 3 more minutes while stirring. Add the garlic, sage and chestnuts and cook for 2-3 more minutes.
- When ready, add the pumpkin to the mixture, stirring gently, Remove from heat.
- In a large pot with plenty of salted water, boil the pasta according to the instructions on the package.
- When ready, strain and keep 1 cup of their broth.
- Add the pasta and broth that you kept in the pan together with the grated parmesan cheese and butter and saute for 1 - 2 minutes while stirring gently.
- Add salt and pepper. Sprinkle with chopped parsley and serve.
