INGREDIENTS
8 oz
Delallo uncooked whole wheat pasta (use brown rice pasta for GF)
2
slices center cut bacon (chopped)
1
shallot (minced)
15 oz
homemade or canned pumpkin puree
1 cup
reduced sodium chicken broth
3 tbsp
grated Pecorino Romano cheese
salt and fresh pepper
1/2 tsp
fresh rosemary (chopped)
1/4 cup
shredded Pecorino Romano cheese
1/2 cup
shredded part skim mozzarella (I recommend: Polly-O)