Punchfork has been acquired by Pinterest!
Read the announcement.
Site shutdown: March 15th, 2013
Punchfork
About
▼
About Punchfork
Recipe API
Help
Goodies
Company
Contact
Terms of Use
Privacy Policy
Sign in
Browse
▼
Recipes
Publishers
Random Recipe
Pasta Al Forno with Pumpkin and Pancetta
http://www.food52.com/recipes/7637_pasta_al_forno_with_pumpkin_and...
Like
Ingredients
categorized
original
1 3-4 pound cheese pumpkin or butternut squash
Salt and freshly ground black pepper
Olive oil
1/4 pound pancetta, diced
1 pound conchiglie rigate (shells)
2 cups heavy cream
1/4 pound shredded fresh mozzarella
1/2 cup grated Pecorino Romano
1/2 cup fontina, coarsely grated
1/4 cup crumbled gorgonzola
2 tablespoons ricotta
2 teaspoons chopped thyme leaves
Ingredients
categorized
original
Produce
Cheese pumpkin or butternut squash
(
3
pound
)
Thyme, leaves
(
2
teaspoons
)
Meat
Pancetta
(
1/4
pound
)
Cooking & Baking
Olive oil
(
1
)
Salt and freshly ground black pepper
(
1
)
Pasta & Grains
Conchiglie rigate
(
1
pound
)
Dairy
Fontina
(
1/2
cup
)
Gorgonzola
(
1/4
cup
)
Heavy cream
(
2
cups
)
Mozzarella, fresh
(
1/4
pound
)
Pecorino romano, grated
(
1/2
cup
)
Ricotta
(
2
tablespoons
)
Preparation
Read recipe preparation on
food52.com
Food52
www.food52.com
All 1,388 recipes
Social Stats
74.6
Rating
1-100
31
Tweets
184
Facebook
Likes
3,757
StumbleUpon
Views
545
PinterestPins
Recipe Stats
Published November 9, 2010 (2 years ago).
31 people saved this recipe.
Share Recipe
Link
© Punchfork, Inc. All third party content © their respective owners.
Terms of Use
Privacy
About
Blog
Contact
API