tmedia
Main content

https://www.lifestylefood.com.au/recipes/14541/pumpkin-parmesan-pancetta-and-penne-bake-maggie-beer-the-cook-and-the-chef

LifestyleFOOD.com.au

Pumpkin, Parmesan, Pancetta and Penne Bake - Maggie Beer The Cook & The Chef

Saw Maggie Beer make this not so long ago and it was a tasty alternative for a main meal. Oven roasted pumpkin, crispy pancetta, 3 cheeses - parmesan, cheddar & fetta - blended with a bechamel sauce & baked until golden.

Ingredients

  • Butternut or Jap Pumpkin

  • olive oil

  • rosemary

  • salt & pepper

  • Bechamel:

  • 4 Tblsp butter

  • 2-3 Tblsp plain flour

  • milk - enough to form a sauce of your liking/consistency

  • 1 cup grated Parmesan

  • pinch of freshly grated nutmeg

  • 1 box/bag of penne (or macaroni or shells, whichever pasta you prefer - I found mini penne which I used)

  • 200g cubed pancetta, cut into lardons (thick strips about 2cm long)

  • 2 cloves garlic, finely diced/crushed

  • 1 Spanish/red onion, finely diced

  • 1 eschallot, finely sliced

  • 100-200g Persian fetta

Method

  • 1.

    Cube a butternut or jap pumpkin into bite-sized pieces, drizzle with olive oil & fresh rosemary & bake in a hot oven, 200DegC, until tender.

  • 2.

    Time will be determined by how large your cubes are.

  • 3.

    Keep an eye on them to make sure they don't burn - although a little browning is good!

  • 4.

    Make a bechamel sauce:

  • 5.

    Melt butter then add plain flour to make a roux & cook for 2-3 minutes to cook off the flour.

  • 6.

    Add milk a little at a time to create a creamy sauce, beating constantly.

  • 7.

    When sauce is desired consistency, add grated Parmesan & a little nutmeg.

  • 8.

    Bring a pot of salted water to a boil & cook penne until slightly underdone. (It will continue cooking in the sauce in the oven)

  • 9.

    In a frypan pan, gently saute lardons of pancetta until crisp & browned, add garlic, onion & eschallot, finely diced & cook until transparent.

  • 10.

    Drain pasta & put in a large mixing bowl or back into your pasta cooker - providing it is large enough to take the pasta, pumpkin, bechamel etc.

  • 11.

    Add roasted pumpkin & rosemary.

  • 12.

    Gently mix through the pancetta/onion/garlic.

  • 13.

    Lastly blend through the bechamel being careful not to be too rough & break up the pumpkin.

  • 14.

    Spoon into a greased baking dish and scatter 1 cup grated extra matured cheese on top then dot with small chunks of Persian fetta.

  • 15.

    Bake for around 20-30 minutes @ 185DegC or until browned & crispy on top.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
1 comment • 1 rating
Please login to comment
Posted by Helena18Report
Going to try this, should be good.