Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans

Steps

1. In a large skillet over medium heat, fry the pancetta until it’s crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 tsp rendered fat.

2. To the same pan, add the onion and 1/4 teaspoon salt. Sauté, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and red pepper flakes for the last minute and toast for just 20 to 30 seconds, before the garlic scorches.

3. Add 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and remove from the heat.

4. While the onion cooks, fill a large pot of salted water and bring it to a boil.

5. Preheat the oven to 450F and grease a rectangular baking dish with cooking spray.

6. Add the kale to the boiling water and cook for just 2 minutes or so, until it’s bright green and tender but not soft. Use a slotted spoon to transfer it to a colander.

7. To the same pot, add the pasta and cook it a minute or two short of package instructions; it should be just shy of al dente.

8. Reserve ¾ cup of pasta water and drain the pasta in the colander with the kale.

9. In a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper.

10. Whisk ½ cup pasta water into the pumpkin mix. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; if needed, add a bit more water.

11. Fold in the pasta, kale, onions, pancetta and beans and stir well to coat.

12. Transfer to the baking dish and sprinkle the remaining ½ cup shredded cheese over the top; finish with the breadcrumbs and spray with a bit of cooking spray to increase browning..

13. Bake for 14 to 18 minutes, until the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.