Ingredients for 4 people:
- 250 Gr. of FETTUCCINE AI FUNGHI “Casa Rovigatti”
- 1/2 onion
- 300 gr. of yellow pumpkin
- 100 gr of diced ham
- 1 glass of white wine
- 200 gr. of Parmesan cheese
- EVO Oil “Il Frantoio”
- Salt and Pepper
To make the yellow pumpkin cream
In a pot with a drizzle of “Il Frantoio” EVO oil, put the chopped onion and diced pumpkin, brown well and blend with the white wine, add a ladle of cooking water, season with salt and pepper and cook for about 20 minutes after which blend it all coarsely in the blender.
For the sauce
In a pan with a drizzle of “Il Frantoio” EVO oil, brown the cooked ham and add the pumpkin cream.
Cook the FETTUCCINE AL FUNGHI “Casa Rovigatti” in abundant salted water for 2-3 minutes, drain the pasta in the sauce and stir, off the heat, add the Parmesan and thyme and serve.