Time of pumpkin,
prepare this delicious pasta … crunchy and creamy at the same time,
it would seem to be a contradiction but it is not.
The softness of the cream of pumpkin,
is contrasted by the crunchiness of the breadcrumbs and parmesan breadcrumbs with herbs
as well as the note slightly smoked of speck that
complete the dish.

Recommended wine:
Goatherds Anima Umbra Grechetto,
intense aroma, taste juicy,
a great Umbrian wine, perfect with these spaghetti.

And now … LIGHT THE FIRES!

INGREDIENTS:

-360g Of spaghetti

-250g Pumpkin

-2 Slices of speck

-1 Clove of garlic

-Oil Evo qb

- A knob of butter

- One tablespoon of phlidelphia lactose

-A tablespoon of parmesan cheese

- Two tablespoons of breadcrumbs

salt to taste

-Erbette Mixed (parsley, rosemary, basil, thyme, sage, savory)

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

In a pan put a little olive oil and a clove of garlic,
as soon as it is golden brown remove it and put the pumpkin
cut into small cubes, add a handful of chopped rosemary.
In another pan put the butter and speck and let it brown.
Once the pumpkin is cooked mix it adding a tablespoon of philadelphia, the cream is
ready.
Place on a sheet of baking paper breadcrumbs mixed with grated parmesan cheese
and bake at 170 degrees for about ten minutes.
As soon as the breading will be ready
stir in chopped fresh herbs  you prefer.
Drain the pasta and put it in the pan with butter andspeck, add the cream of pumpkin,
and if it’s  necessary a little of the cooking water.
Serve and sprinkle with the breadcrumbs with herbs.
The dish is ready!

Et voila …  crispy  and creamy spaghetti!