PASTA with Parmigiano Reggiano cream and pumpkin

April 19, 2024

It is often believed that Marco Polo, upon his return from his journey across the Silk Road in the thirteenth century, was the one who brought pasta to Europe - and more precisely to Italy - along with fragrant spices and precious fabrics. But this story, however fascinating it may be, is not true at all: pasta, in fact, has been with us since we began growing wheat and it was regularly consumed and loved as early as 1000 B.C. by the Greeks and the Etruscans.

Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our Pasta with Parmigiano Reggiano cream and pumpkin, for example, is a first course with a rich yet delicate, enveloping, and creamy flavor. There's only one question left to answer: which pasta shape will you choose to make this delicious recipe? We recommend the "calamarata" (a kind of thick ring pasta), which is ideal for collecting all the sauce, because we are sure you won't want to leave anything on the plate.


Preparation time: 15 minutes
Cooking time: 45 minutes

 4 people


7 oz - 211.3 oz - 320 g of calamarata-type pasta
10.6 oz - 300 g of pumpkin
3.4 fl. oz - 100ml of cooking cream
2.8 oz - 80 g of Parmigiano Reggiano DOP 36 months Emilia Food Love
½ onion
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper


  1. Clean the pumpkin and slice it, then place the slices on a baking tray covered with parchment paper. Season with a drizzle of oil, salt, pepper, and a few sprigs of rosemary. Bake in a preheated oven at 200°C (392°F) for about 30 minutes. When the pumpkin is cooked, mash it with a fork to turn it into a puree (if you prefer, you can blend it with a food processor).

  2. Bring a pot of salted water to a boil and cook the pasta according to the time indicated on the package.
  3. Meanwhile, pour two tablespoons of extra virgin olive oil in a non-stick pan, add the finely chopped onion and gently fry over medium heat.
  4. Then, add the pumpkin puree and the cooking cream, and stir well. Lastly, add the Parmigiano Reggiano cheese to the sauce and blend until smooth.
  5. Drain the pasta and toss it in the Parmigiano Reggiano and pumpkin cream sauce.


For a more intense taste, try this recipe with our 48, 60 and 72-month aged Parmigiano Reggiano DOP.


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