Smoked Gouda, Pumpkin, and Pancetta Baked Cavatappi
- 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-
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
