Krämig ugnsbakad pumpapasta med pancetta, grönkål och vita bönor

👩‍🍳 Gör så här

1. 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. 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. 3
   Add 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and remove from the heat.
4. 4
   While the onion cooks, fill a large pot of salted water and bring it to a boil.
5. 5
   Preheat the oven to 450F and grease a rectangular baking dish with cooking spray.
6. 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. 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. 8
   Reserve ¾ cup of pasta water and drain the pasta in the colander with the kale.
9. 9
   In a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper.
10. 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. 11
    Fold in the pasta, kale, onions, pancetta and beans and stir well to coat.
12. 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. 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.