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Pasta Al Forno with Pumpkin and Pancetta

Merrill Stubbs
  • minutes
  • Serves 6 to 8

INGREDIENTS

1/4 lb

Pancetta

3 lb

Cheese pumpkin or butternut squash

2 tsp

Thyme, leaves

1 lb

Conchiglie rigate

1

Salt and freshly ground black pepper

1

Olive oil

1/2 cup

Fontina

1/4 cup

Gorgonzola

2 cups

Heavy cream

1/4 lb

Mozzarella, fresh

1/2 cup

Pecorino romano, grated

2 tbsp

Ricotta