Creamy Pumpkin Pancetta Penne Pasta

This creamy, cheesy pasta sauce was so good! I love the slight tang from the sour cream, the smokiness and hint of a crunch from the pancetta/bacon, and the subtle sweetness of the pumpkin all wrapped around tender penne! To make this toddler friendly, I gave Chloe a little dish of the sauce and a pile of dry penne pasta to 'dip'. She loved it as much as we did!

Creamy Pumpkin Pancetta Penne Pasta
Serves 4

2 garlic cloves, minced
1/2 pound pancetta (or bacon), cooked until crispy
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
1 can chicken broth
¼ cup half & half
½ cup sour cream (low-fat or fat free)
¼ tsp nutmeg
¼ tsp pepper
2 tbsp fresh parsley, minced
1 cup Parmesan Cheese, shredded
1 pound penne pasta, cooked al dente

1. Fry garlic and pancetta or bacon until crispy, set aside, and pour off grease from the skillet.
2. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan.
3. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes.
4. Meanwhile, boil the pasta in salted water until al dente.
5. Drain pasta and stir into the pumpkin mixture along with the pancetta/bacon and Parmesan cheese, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and serve.
6. Garnish each dish with a sprinkle of Parmesan and more parsley.
(adapted from this recipe)

1 comment:

  1. This sauce is amazing! I've made this dish for dinner twice in the last month and have gotten rave reviews both times! This one's a keeper for sure! Thanks!!



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