Happy world pasta day 🍝❤️ . Mango and pumpkin flavoured Paccheri with pumpkin, pecorino cheese, coffee and toasted almonds, if you read it out loud it might sound strange, but don’t worry, I haven’t got insane 😁 Find the full recipe below ⬇️ 🙏 Serve 2/3 250 g Paccherini Zucca e mango by ‘Rustichella d’Abruzzo’ 1 small onion 250 gr pumpkin 4 tbsp of extra virgin olive oil 1 bay leaf Salt and pepper to taste Coffee powder 20 gr chopped almonds For the pecorino sauce 300 ml double cream 200 gr grated pecorino cheese Salt & pepper to taste Preparation For the pumpkin puree. Sweat the chopped onion and pumpkin with olive oil and a pinch of salt. After a few minutes add the bay leaf and keep cooking on medium heat with a lid. Mix every now and then and add a splash of water only if the pumpkin starts to dry up. When soft, remove the bay leaf and blitz everything into a blender and check the seasoning. Put the pumpkin puree back into the pan and keep it on the side. To prepare the pecorino cheese sauce simply heat the cream until boiling. Now remove from the heat and stir in the grated pecorino until it melts nicely. The remaining heat should melt the cheese. Blitz only if necessary to remove cheese lumps. Cook the Paccherini in salted boiling water for 12 minutes until al dente. Drain and toss straight away into the pumpkin puree. Stir and toss the pasta on the heat for 1 minute and add a ladle of pasta water and a drizzle of oil to loosen up the sauce. Mix until well-coated. Season to taste. Plate the pasta straight away and top with a generous amount of pecorino sauce, a touch of coffee powder and a sprinkle of chopped toasted almonds. #pasta #pastatiktok #pastalovers #worldpastaday #pastarecipe #recipesoftiktok #italianfood