Rigatoni with roasted pumpkin, Gorgonzola and guanciale
Total time1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 15 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Pasta
Lunch · Dinner
1 to 2 hours
Method
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Preheat the air fryer to 180 °C following your model instructions. Cut the 800 g prepared pumpkin into roughly 2 cm cubes. Roast in two 400 g batches, in a single layer, for about 20 minutes per batch, shaking halfway, until very tender. Keep the first batch covered while roasting the second. This should yield approximately 600 g roasted pumpkin.
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While the pumpkin roasts, cut the 400 g guanciale into strips. Cook in a wide frying pan with no added oil, in two batches of about 8 minutes, stirring, until golden. Remove the guanciale and leave a thin film of its fat in the pan.
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When starting the second pumpkin batch, heat the 4000 ml water and 8 g salt in a pot of at least 6 litres. Add the 320 g rigatoni and cook for the time stated on the packet until al dente, timing this to finish with the pumpkin. Reserve 200 ml cooking water before draining.
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Mash all the roasted pumpkin with a fork in the frying pan. Add the 240 g blue cheese, using Gorgonzola, and 100 ml reserved cooking water. Stir over low heat for about 3 minutes until the cheese melts into a creamy sauce.
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Return the drained rigatoni to the empty pot and add the sauce and most of the guanciale. Toss over low heat for 1–2 minutes; gradually add the rest of the 200 ml reserved water only if needed so the sauce coats the pasta without becoming watery.
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Divide between four plates, top with the reserved guanciale and serve immediately.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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