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Barilla Penne with Butternut Squash, Bacon & Balsamic Vinegar

di Academia Barilla

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Barilla Penne with Butternut Squash, Bacon & Balsamic Vinegar
42 minutes


Main course


Ingredients for 8 people

1 box Barilla Penne 1 medium butternut squash
1/2 cup bacon OR pancetta
1/2 cup Parmigiano-Reggiano cheese
2 tbsp parsley
1 sprig rosemary
1 clove garlic
A few drops of aged traditional balsamic vinegar from Modena
1 leek
Extra virgin olive oil to taste

Preparation 20 minutes preparation + 22 minutes cooking
1. Peel pumpkin and remove seeds

2. Cut half into 1/2-inch cubes

3. Cut bacon into thin strips

4. Chop rosemary, garlic and parsley separately

5. Heat oil in a pan and fry bacon until crunchy to remove all excess fat

6. Stir in rosemary, garlic, parsley and pumpkin

7. When the vegetables are cooked, purée in a blender until creamy

8. Boil pasta in plenty of salted water according to package directions

9. Drain and toss with the prepared sauce

10. Sprinkle with grated Parmigiano-Reggiano and serve garnished with bacon and parsley