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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pan of salted water to the boil. | 2. Meanwhile, heat a heavy-based saucepan, add one tablespoon of the olive oil and then add the pancetta. Cook until the pancetta starts to change colour. Then add the remaining olive oil and the onions. Cook until the onion start to soften and the pancetta begins to crisp. | 3. Next add 1oz of the butter to the saucepan. Add the pumpkin and sage, then mix really well. Season with a little sea salt and plenty of freshly ground pepper. Cover and cook for 4-6 minutes, stirring now and then. | 4. Meanwhile, add the penne to the boiling water and cook according to the packet instructions, keeping the pasta al dente. | 5. Add the remaining butter and the parsley to the pumpkin and cook for a further 1-2 minutes. The pumpkin should be soft but not completely falling apart. | 6. Drain the pasta and add to the pumpkin. Stir in half of the Parmesan, then check the seasoning. Divide between four warmed pasta bowls. Finish each bowl with a sprinkling of Parmesan and eat straight away. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt pepper				126.0833	0.0	28.05	0.7083
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
pancetta	5	ounces	cubed	126.0833	0.0	28.05	0.7083
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
pumpkin	1		diced	4.95	1.0824	0.3399	0.0231
sage leaf	4	tablespoons	chopped	126.0833	0.0	28.05	0.7083
penne	1			35.7204	4.7627	1.6159	1.1340000000000001
parmesan cheese	3 1/2	1/2	grated	1036.0	112.0	112.0	14.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.