This autumnal recipe combines the crunchiness of the guanciale with the creaminess of the pumpkin to match the unique taste of porcini mushrooms.
Place the dried porcini mushrooms in warm water for 15/20 minutes. In the meanwhile, clean and peel the pumpkin and potato, cut them into pieces and add into a pot with the thinly sliced onion. Lightly fry with some olive oil. Add salt, pepper, and rosemary. Cover the vegetables with water and cook for 30 minutes. Blend the mixture.
In a pan, fry the thinly cut guanciale in olive oil and when the fat has become transparent, add the mushrooms, which should be drained and squeezed to get rid of any extra water, cook for a few minutes on a low flame.
Boil the pasta in a large pot of salted water. Drain it when it is ‘al dente’ and keep some of the pasta water aside. Sauté the pasta in the pan with the guanciale and mushrooms with a few ladles of pasta water and amalgamate the mixture. Serve the pasta on top of a warm bed of pumpkin cream.
Your ‘pasta fresca’ with pumpkin cream, porcini mushrooms, and guanciale sauce is ready.