Sweet and Irreverent Pumpkin Amatriciana

1. In a large skillet, heat a tablespoon of extra virgin olive oil, add the diced pumpkin and a pinch of salt, cover, and cook on low heat for 15-20 minutes, stirring occasionally; add a little water if needed to prevent sticking

2. Once the pumpkin is soft, mash it with a fork or blend it with an immersion blender to make a smooth, thick puree

3. Meanwhile, bring a pot of water to a boil for the pasta

4. In another skillet, cook the guanciale strips without oil until crispy

5. Add the pumpkin puree to the skillet with the guanciale, stir well, and let it infuse for a few minutes on low heat; if desired, add a teaspoon of tomato paste

6. Cook the pasta until al dente, drain, and add it to the skillet, then toss with the grated Pecorino Romano cheese and black pepper to taste

7. Give it a final stir and serve

Tips

1. Add a spoonful of crispy guanciale on top of each plate when serving