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Pumpkin Carbonara-Style Pasta (Pasta alla ZAC)
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Slice the guanciale as thinly as possible. The key is to slice it thin enough that its fat will melt from the heat of the pasta.
Ingredients for this step
Guanciale
30g
2:16
~1 min
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Ingredients
1
Slice the guanciale as thinly as possible. The key is to slice it thin enough that its fat will melt from the heat of the pasta.
Guanciale 30g
2:16
~1 min
2
Add salt to a generous pot of boiling water and start cooking the capellini. Cooking time is about 3 minutes.
4:22
~3 min
3
Place the pumpkin purée in a frying pan and warm over low heat. Don't add any oil — let the purée's own flavor shine.
5:10
~1 min
4
Add a small amount of pasta water to the pan and thin the sauce to a consistency that will coat the pasta well.
5:35
~1 min
5
Transfer the cooked pasta to the pan with the heat off.
7:20
~1 min
6
Add more pasta water and additional pumpkin purée, and toss everything together. Adjust the moisture so the pasta doesn't dry out.
7:45
~1 min
7
With the heat still off, add a generous amount of pecorino. Mix as the cheese melts, emulsifying everything into a creamy finish.
8:04
~1 min
8
Briefly turn the heat back on to warm the sauce. Be careful not to reduce it too much.
8:40
~1 min
9
Plate the pasta in the center of the dish.
9:28
~1 min
10
Scatter the sliced raw guanciale on top. The heat of the pasta gently melts the fat, drawing out its sweetness.
9:50
~1 min
11
Finish by sprinkling pink peppercorns over the top for a fresh aroma.
10:15
~1 min
1
Step 1
Slice the guanciale as thinly as possible. The key is to slice it thin enough that its fat will melt from the heat of the pasta.
Guanciale
30g
2
Step 2
Add salt to a generous pot of boiling water and start cooking the capellini. Cooking time is about 3 minutes.
Capellini (thin pasta)
80g
Salt (for boiling)
to taste
3
Step 3
Place the pumpkin purée in a frying pan and warm over low heat. Don't add any oil — let the purée's own flavor shine.
Pumpkin purée
4 tablespoons
4
Step 4
Add a small amount of pasta water to the pan and thin the sauce to a consistency that will coat the pasta well.
Capellini (thin pasta)
80g
5
Step 5
Transfer the cooked pasta to the pan with the heat off.
Capellini (thin pasta)
80g
6
Step 6
Add more pasta water and additional pumpkin purée, and toss everything together. Adjust the moisture so the pasta doesn't dry out.
Capellini (thin pasta)
80g
Pumpkin purée
4 tablespoons
7
Step 7
With the heat still off, add a generous amount of pecorino. Mix as the cheese melts, emulsifying everything into a creamy finish.
Pecorino Romano
3 tablespoons
9
Step 9
Plate the pasta in the center of the dish.
Capellini (thin pasta)
80g
10
Step 10
Scatter the sliced raw guanciale on top. The heat of the pasta gently melts the fat, drawing out its sweetness.
Guanciale
30g
11
Step 11
Finish by sprinkling pink peppercorns over the top for a fresh aroma.
Pink peppercorns
to taste
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