Start with the guanciale. Cut it into strips and toast it in a pan with a drizzle of oil until it becomes golden and crispy. At this point, remove from the heat and set the crispy guanciale aside. Save the cooking juices for the next step.
Now it's time for the squash: cut it into small cubes (about an inch in size) and transfer to the pan where you previously cooked the guanciale; add the chopped onion, a sprig of rosemary, a pinch of salt and a grinding of pepper. Cook over medium heat for about 5 minutes, and once browned and tender, remove the squash from the heat. Transfer 2/3 of the cubes to a mug, along with the broth. Blend with the blender until smooth and homogeneous.
It is time for the stars of the dish: the Girasoli cacio e pepe Nonna Rina. Dip them in salted boiling water, cook them and drain them al dente in the hot pan along with the pumpkin cubes, add a knob of butter and stir briefly.
All that's left is to serve and finish preparing the Girasoli cacio e pepe with the pumpkin cream, crispy guanciale, and a few sprigs of rosemary.
Ready! Enjoy!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
