Mezze Penne with Pumpkin with Bacon and Porcini Mushrooms

A first course with a delicate and enveloping flavor, the perfect emblem of the autumn season. This dish brings together two seasonal wonders: pumpkin and fresh porcini mushrooms. Their balance of flavors is impeccable, with the sweetness of pumpkin that blends harmoniously with the strong taste of porcini mushrooms, all enriched by bacon, which with its sweet and slightly smoky flavor further enhances the whole. Mushrooms, in particular, hold a special place in kitchens around the world. They are fascinating beings, without leaves, flowers or roots, and have over three million species, many of which have not yet been studied. A mysterious kingdom, neither animal nor vegetable, which has fascinated man over the centuries, surrounded by myths and legends. According to the Greeks, it was believed that when Jupiter, deity of the sky, lightning and rain, threw lightning at his wife Juno, queen of the gods, at the point where the lightning fell, mushrooms were born. Now let's see what we need to make our Mezze Penne with Pumpkin with Bacon and Porcini Mushrooms. Ingredients 320 grams of Mezze Penne 1 kg of raw pumpkin 100 grams of fresh porcini mushrooms 100 grams of sweet bacon cut into cubes 2 cloves of garlic 1 chilli pepper 1 sprig of rosemary Parmigiano Reggiano 2 tablespoons of cream cheese salt extra virgin olive oil fresh parsley to taste Preparation Prepare the porcini mushrooms by removing the earthy part at the base of the stem with a knife and cleaning the head and stem with a damp cloth (porcini mushrooms should never be washed under running water). Cut them in half and add a pinch of salt to let out any unwanted guests. Let them rest for about ten minutes, then remove the salt with a cloth. Cut them into slices or cubes, depending on your preference. In a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic, making it brown. Add the porcini mushrooms, deglaze with a glass of white wine and let it evaporate. Cook the mushrooms for 15-20 minutes, then add the chopped parsley. Wash the pumpkin thoroughly, removing any traces of soil with a toothbrush. Cut it in half and, with a spoon, remove seeds and filaments. A piece of advice: let's not throw away the seeds! We can toast them in the oven with a little salt to obtain a delicious snack. Cut the pumpkin into quarters, remove the zest and cut it into cubes. In a saucepan, heat a drizzle of extra virgin olive oil with a clove of garlic, chilli pepper and a sprig of rosemary. Let it flavor for a few minutes, then add the pumpkin and enough water to cover it. Cook over low heat, with the lid on, until the pumpkin softens. Remove the rosemary and blend the pumpkin with a mixer, then add two tablespoons of cream cheese and mix. Cut the bacon into cubes and brown it in a pan with a drizzle of extra virgin olive oil until crispy. In the meantime, bring a pot of salted water to a boil and cook our Mezze Penne. Drain them al dente. Add the pasta to the pan with the pumpkin cream and sauté for a few minutes. Add the bacon, porcini mushrooms, parsley and let it flavor. Serve the dish with plenty of grated Parmesan cheese.