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Parrish Family Vineyard

Smoked Gouda, Pumpkin, and Pancetta Baked Cavatappi

Smoked Gouda, Pumpkin, and Pancetta Baked Cavatappi
Recipe Date:
October 4, 2019
Serving Size:
8
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Creamy pumpkin and smoked gruyere coating cavatappi pasta and crunchy bites of pancetta make this a comfort dish you have to try! Perfect for this holiday season. This can be served as a main course with side salad or a side dish. I love this pairing because of how the smoky notes pair with our Four Chords blend. The pumpkin in the cheese mixture lightens up the baked pasta so it doesn't compete with the wine, instead it compliments the wine and that is what I want with every pairing I do. -Chef Rachel
Ingredients
  • 1 lb Cavatappi pasta
  • 1 tbsp olive oil
  • 1 medium onion
  • 1 clove garlic, minced
  • 1 tbsp unsalted butter
  • 2 tbsps flour
  • 2 1/2 cups whole milk
  • 1 tsp smoked sea salt
  • 1/2 tsp dried thyme
  • 1 tsp cumin
  • 1 tsp curry
  • 1 cup pumpkin puree
  • 3 cups shredded smoked gruyere
  • 1 cup pancetta, diced
Directions

Directions-

Preheat oven 350’

Cook pasta as directions are labeled 

In large skillet add olive oil and diced pancetta, cook until golden and crispy.  Slowly remove pancetta keeping fat in pan, set pancetta aside on plate lined with paper towel.

Sauté onions until golden brown, season with a pinch of smoked salt

Add garlic to onions and add butter.

When butter is melted, whisk in flour

Slowly add milk and continuously stir until bubbly and milk thickens

Add cheese, saving a little of each for topping

Stir in pumpkin puree until smooth 

Stir in salt, thyme, cumin and curry

In large mixing bowl add pasta, pancetta and pumpkin cheese sauce, stir to combine

Add to greased casserole dish or individual dishes 

Add extra cheese to top 

Bake covered for 20min. 

Enjoy with bottle of Parrish 2016 Four Chords