Fresh Fusilli and Prosciutto di Parma with a Pumpkin Cream Sauce

Fresh Fusilli and Prosciutto di Parma with a Pumpkin Cream Sauce
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Fresh Fusilli and Prosciutto di Parma with a Pumpkin Cream Sauce
Salt Creek Grille Princeton
Fresh Fusilli and Prosciutto di Parma with a Pumpkin Cream Sauce

Learn how to make our famous Salt Creek Grille Princeton Fresh Fusilli and Prosciutto di Parma With a Pumpkin Cream Sauce, right in your own kitchen!

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4
Servings
230
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3-4 pound pumpkin
  • Pinch of  salt
  • Pinch of  pepper
  • Dash of  olive oil
  • ¼  Pound  prosciutto di Parma
  • 1  Pound  fresh fusilli
  • 2  Cups  heavy cream
  • 2  Tablespoons  ricotta
  • ½  Cup  fontina, coarsely grated
  • ½  Cup  grated Pecorino Romano
  • ¼  Cup  crumbled gorgonzola
  • ¼  Pound  shredded fresh mozzarella
  • 2  Teaspoons  chopped fresh thyme leaves

Directions

Preheat the oven to 400 degrees F. Halve the pumpkin and scoop out the seeds. Cut the pumpkin into 8 equal wedges and arrange on two baking sheets lined with foil. Sprinkle the wedges with salt and pepper and drizzle lightly with olive oil. Bake until the pumpkin is caramelized and tender when pierced with a sharp knife, about 1 hour.

Remove from the oven and let cool until you can handle the pumpkin without burning yourself. In the meantime, crisp the proscuitto in a medium saucepan over medium heat, about 10 minutes. Remove and drain on paper towels, discarding the fat.

Turn the oven up to 500 degrees F. Bring a large pot of salted water to a boil. Cook the pasta for exactly 5 minutes, then drain and run cool water over it for about 10 seconds. Set aside in the colander.

Scoop enough of the cooked pumpkin from the rind to make 2 cups. Combine this with the cream in a blender and puree just until smooth  Scoop out some more of the pumpkin and chop roughly to make about a cup and a half. Combine the pumpkin and cream puree with the cheeses, salt, thyme and pancetta in a large bowl and stir gently to combine. Add the pasta and the chopped pumpkin and fold together just until combined. Spread the pasta evenly in a casserole or baking dish. Bake uncovered until the top is browned and the bottom layer of pasta is just tender, 7 to 10 minutes.

Nutritional Facts

Total Fat
20g
29%
Sugar
4g
4%
Saturated Fat
11g
46%
Cholesterol
61mg
20%
Carbohydrate, by difference
7g
5%
Protein
8g
17%
Vitamin A, RAE
494µg
71%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
472µg
100%
Calcium, Ca
322mg
32%
Choline, total
31mg
7%
Fiber, total dietary
2g
8%
Fluoride, F
3µg
0%
Folate, total
81µg
20%
Iron, Fe
4mg
22%
Magnesium, Mg
87mg
27%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
172mg
25%
Selenium, Se
6µg
11%
Sodium, Na
84mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
186g
7%
Zinc, Zn
1mg
13%

Prosciutto Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Prosciutto Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

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