Boil plenty of water and put the spaghettoni in to cook, season with salt. Chop the guanciale and shallots and brown them in a pan, it will not be necessary to add oil as the guanciale releases fat. After a few minutes, add the pumpkin and carrot creamy-soup and lower the heat. As soon as the creamy-soup has thawed, add the flour, mix well with a whisk so that no lumps form, add the finely chopped scamorza cheese and let it melt. The flour will cause the scamorza to melt evenly. If the sauce turns out too dry, add a little water. Drain the spaghettoni al dente and pour it into the pan, let it season for a few minutes, complete with chopped rosemary and a drizzle of extra virgin olive oil.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”