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Pumpkin Leek and Pancetta Pasta
One of the biggest differences I’ve noticed between the U.S. and Italy is how we use pumpkin. In Italy, pumpkin shows up everywhere in the fall, but almost always in a savory way, not sweet. And once you try it like this, you will never go back!!!! This pasta is the perfect example. Sweet, soft pumpkin cooked down with leeks and pancetta, then blended into a silky, savory cream. It’s cozy, simple, and feels like something you’d eat in a small Italian kitchen in October.
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