Pasta Al Forno with Pumpkin and Pancetta Recipe on Food52
"A few weeks ago, my husband and I enjoyed a meal at Al Forno in Providence, Rhode Island. I couldn't resist ordering a baked pasta, especially since they were featuring a seasonal version of their original 5-cheese wonder that also incorporated pumpkin and pancetta. Rich, lightly sweet but also tangy from the blend of different cheeses, the pasta was tinted a rich orange throughout—although there were little chunks of pumpkin among the baked shells, I guessed that there had been some pumpkin pureed into the cream..."
INGREDIENTS
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1 3-4 pound cheese pumpkin or butternut squash
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Salt and freshly ground black pepper
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Olive oil
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1/4 pound pancetta, diced
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1 pound conchiglie rigate (shells)
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2 cups heavy cream
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1/4 pound shredded fresh mozzarella
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1/2 cup grated Pecorino Romano
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1/2 cup fontina, coarsely grated
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1/4 cup crumbled gorgonzola
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2 tablespoons ricotta
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2 teaspoons chopped thyme leaves
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