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Spaghetti with "Prosciutto Style" and Pumpkin

Ingredients (serves 2)
7 oz Spaghetti – 1.1 lbs cleaned and diced Pumpkin – 1 Pack MIA PROSCIUTTO STYLE DELI SLICES – 1 Garlic Clove – Grated Parmesan (optional) – Extra Virgin Olive Oil – Rosemary – Salt and Pepper.

Preparation: Stir fry garlic and rosemary in a pan (mild temperature) with extra virgin olive oil, until brown (do not overcook the garlic). Add the diced pumpkin and a pinch of salt. Cover and cook for 15-20 minutes, until the pumpkin has softened. Remove garlic and rosemary and keep blending until it becomes creamy. In the meantime, cut slices of PROSCIUTTO STYLE into strips and brown them for a minute in a separate pan with some olive oil. Add the pumpkin cream and finish cooking for a couple more minutes. Cook the pasta in abundant salted water until “al dente” and transfer to large pan. Empty pumpkin creamy mix with MIA PROSCIUTTO Style strips into the large pan with the pasta, adding two Spoonful of the cooking water to keep the pasta deliciously soft. Complete the recipe by adding some grated Parmesan cheese at your taste.