Method

1

Bring plenty of salted water to the boil (7gr to 1lt water), when boiling add pasta and stir well.

2

Add 3 tbs of oil in a large frying pan, when hot add guanciale and cook for 2 minutes then add the LC pumpkin + amaretti sauce and bring to a simmer.

3

Drain the pasta ‘al dente’ and toss with the sauce for 1 minute, remove from heat and add pecorino Romano and toss. Serve with plenty of black cracked pepper and a drizzle of oil.

Prep Time10 minsCook Time10 minsYields4 Servings

Cook this delicious recipe with Luca's Pumpkin + Amaretti Sauce

CategoryDifficultyBeginner
 

Ingredients

 400 g LC Spaghetti
 1 LC Pumpkin + Amaretti Sauce
 150 g Guanciale (cured pork cheek) or pancetta, thinly sliced
 100 g Pecorino romano, grated
 Extra virgin olive oil
 Black pepper
 Salt

Ingredients

 400 g LC Spaghetti
 1 LC Pumpkin + Amaretti Sauce
 150 g Guanciale (cured pork cheek) or pancetta, thinly sliced
 100 g Pecorino romano, grated
 Extra virgin olive oil
 Black pepper
 Salt

Directions

1

Bring plenty of salted water to the boil (7gr to 1lt water), when boiling add pasta and stir well.

2

Add 3 tbs of oil in a large frying pan, when hot add guanciale and cook for 2 minutes then add the LC pumpkin + amaretti sauce and bring to a simmer.

3

Drain the pasta ‘al dente’ and toss with the sauce for 1 minute, remove from heat and add pecorino Romano and toss. Serve with plenty of black cracked pepper and a drizzle of oil.

Spaghetti with Guanciale, Pumpkin + Amaretti Sauce, Pecorino Romano and Black Pepper