No-Boil Pumpkin Pancetta Pasta
Ingredients
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4 ounces diced pancetta
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8 ounces spaghetti
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2¼ cups water
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1 teaspoon extra-virgin olive oil
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2 tablespoons unsalted butter
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2 ounces grated Parmesan
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2 tablespoons creme fraiche
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cook the pancetta
Heat a saute pan over medium and add the pancetta. Continue cooking the pancetta until browned and crispy, about 5 minutes. Once the pancetta is finished cooking, remove with a slotted spoon and place on a paper towel-lined plate. Reserve the rendered pork fat into a small bowl. Set the pancetta and reserved fat aside.
4 ounces diced pancetta
saute pan
slotted spoon
paper towels
wooden spoon
small bowl
Prepare the pasta
Add the spaghetti to the June Pan and pour the water over the pasta. Add the oil and stir gently to combine. Spread the pasta evenly in the pan, ensuring that all the spaghetti is submerged under the water so it cooks evenly.
8 ounces spaghetti
2¼ cups water
1 teaspoon extra-virgin olive oil
June Pan
liquid measuring cup
measuring spoons
spatula
Cook the pasta
Transfer the pan to the middle shelf of the June Oven. Cook the pasta 20 minutes, until it is cooked to al dente (cooked through but slightly firm to the bite). June will notify you when the food is ready. There will still be some water remaining in the pan. If desired, follow on-screen instructions to continue cooking.
June Oven
Prepare the sauce ingredients
While the pasta is cooking, add 2 tablespoons of the reserved pork fat, cubed butter, grated Parmesan, crème fraîche, pumpkin, nutmeg, salt and black pepper to a large bowl.
2 tablespoons unsalted butter
2 ounces grated Parmesan
2 tablespoons creme fraiche
¼ cup pumpkin puree
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon black pepper
large bowl
measuring cups
pork fat
Toss the pasta
Remove the pan from the oven and immediately transfer the entire contents of the pan to the large bowl with the sauce ingredients. Working quickly, use tongs to toss and stir the pasta until a smooth, creamy sauce forms and coats the spaghetti.
tongs
Finish the pasta
Add the pancetta to the pasta and sprinkle with the flaky sea salt. Toss gently to combine.
1 teaspoon flaky sea salt
Serve
Serve the pasta immediately, garnishing with more flaky sea salt and red pepper flakes if desired.
¼ teaspoon red pepper flakes
flaky sea salt