Today I made pasta with a pumpkin cream and bacon. Delicious and super quick to prepare. The pumpkin, undisputed queen of the season, in my opinion, goes wonderfully with bacon. Try it, it’s really good. I made it even more indulgent by adding cream, and believe me, I could have eaten at least 3 plates.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz pumpkin
- 1 spring onion
- 1.8 oz smoked bacon
- 10.5 oz pumpkin (peeled and diced)
- as needed olive oil
- 1 pinch salt
- 12.3 oz pasta (I used farfalle)
- 3.4 fl oz cooking cream
- 1 pinch pepper
Tools
- Pan
- Casserole
Steps
Clean the pumpkin by removing the seeds and skin, and cut it into chunks. Set aside. In a casserole, sauté the spring onion for a few minutes with the oil and add the bacon.
Add the pumpkin and cook for about 20 minutes.
When the pumpkin has softened, mash it with a ladle or fork.
Separately, in plenty of salted water, boil the pasta according to the time indicated on the package.
When the pasta is cooked, drain and add it to the pumpkin. Mix well.
Add the cream and mix well. Serve with a sprinkle of black pepper to taste.
