Pumpkin and Speck Pasta

Here is a recipe to prepare pasta with pumpkin and speck, a dish that combines the sweet flavor of pumpkin with the savoriness of speck for a tasty contrast. A typical recipe like this may have regional variations in Italy, but here I propose a classic version with an Italian touch.

Ingredients

• 320 g of pasta (penne or rigatoni work well)
• 400 g of pumpkin, already cleaned
• 150 g of sliced speck
• 1 small onion
• Extra virgin olive oil
• Salt and pepper to taste
• Grated cheese (Parmesan or Pecorino) for serving
• A pinch of nutmeg (optional)
• Vegetable broth or water (if necessary)

Preparation

1. Start by cutting the pumpkin into similar-sized cubes for even cooking.
2. Finely slice the onion and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the pumpkin to the pan with the onion, season with salt and pepper to taste and, if you like, a sprinkle of nutmeg. Let it cook over medium heat, adding a little vegetable broth or water if it dries out too much, until the pumpkin is tender but not falling apart.
4. While the pumpkin is cooking, cut the speck into strips and set aside.
5. Bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
6. In a separate pan, brown the speck until it becomes crispy.
7. Drain the pasta, reserving a cup of the cooking water.
8. Add the pasta to the pan with the pumpkin and mix well to combine the flavors. If the pasta seems too dry, add a little of the reserved cooking water.
9. Finally, add the crispy speck to the pasta and mix gently to distribute evenly.
10. Serve hot with a sprinkle of grated cheese to taste.

Fun Fact

Speck is a cured meat typical of Northern Italy, especially Trentino-Alto Adige, and is traditionally smoked and aged to give it that characteristic flavor that pairs well with the sweetness of pumpkin. In this recipe we have highlighted these flavors in a contrast of tastes that makes the dish interesting on the palate.