The pumpkin and bacon pasta is a simple and tasty first course, perfect for bringing the typical flavors of autumn to the table. The combination of the sweetness of the pumpkin – even more intense if you use the Delica variety – and the bold taste of crispy bacon creates an irresistible contrast, made even more enveloping by the savory touch of pecorino, added at the end of cooking to cream the pasta.
This pumpkin pasta will win you over not only for its inviting aroma but also for the pleasant contrast of textures: the pumpkin, slowly stewed in the pan, turns into a velvety cream, while the bacon remains golden and crunchy.
If you love pumpkin first courses, also try the pumpkin and ricotta pasta with a more delicate taste, or be tempted by the creamy pumpkin and speck risotto. Discover all the other pumpkin recipes to bring out the best of this seasonal vegetable.
Pumpkin and bacon pasta is a quick dish to prepare, ideal for a dinner with friends or for those looking for easy and tasty autumn first courses!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 353.70 (Kcal)
- Carbohydrates 35.44 (g) of which sugars 4.97 (g)
- Proteins 12.71 (g)
- Fat 18.81 (g) of which saturated 2.12 (g)of which unsaturated 0.40 (g)
- Fibers 2.41 (g)
- Sodium 555.45 (mg)
Indicative values for a portion of 310 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin, Bacon, and Pecorino Pasta
- 11.3 oz pasta (gluten-free for me)
- 21.2 oz delica pumpkin (weighed after cleaning)
- 4.2 oz sweet bacon
- 1/2 onion
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- to taste pepper
- 2 tbsps Pecorino Romano (grated)
- 1 sprig rosemary
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan non-stick pasta pan with lid
- 1 Pot
How to Make Creamy Pumpkin, Bacon, and Pecorino Pasta
To prepare pumpkin and bacon pasta, start by cleaning the pumpkin: remove the skin, seeds, and internal filaments. The weight net of waste should be around 600 g. Then cut it into cubes (1). I used Delica pumpkin, which has an intense flavor and, once cooked, a creamy and enveloping texture, but you can naturally prepare the recipe with the variety you prefer. Cut the bacon into strips (2) and slice the onion thinly. Pour the oil into a non-stick pan, heat it well, and add the bacon (3).
Let it brown for about a minute, and when the fat starts to become transparent, also add the onion (4). Lower the heat slightly to avoid burning it and let it soften gently, stirring often (5). Then add the pumpkin (6).
Add a very small amount of salt (bacon and pecorino are already salty) and let it flavor for a minute, stirring often. Then wet it with half a glass of hot water (7). Cover the pan with a lid and let the pumpkin stew over low heat for about ten minutes (8). Meanwhile, boil the pasta in abundant salted water. When the pumpkin is soft, remove the lid and lightly mash it with a spoon, forming a sort of cream (9). Finally, garnish with chopped rosemary.
Drain the pasta very al dente and transfer it to the pan (10). Finish cooking by mixing it with a bit of the pasta’s cooking water so that the starch it contains helps bind everything together (11). Turn off the heat and add the grated pecorino (12), continuing to mix the pasta with the heat off for a few seconds.
Serve the pumpkin and bacon pasta immediately, garnished with a bit more grated pecorino if desired.
Storage
If you want to prepare the seasoning in advance, you can store it in the refrigerator, sealed in a glass jar, for 2 or 3 days.
Tips and Variations
Instead of sweet bacon, you can use smoked bacon or speck to add an extra touch to the dish. Add a couple of tablespoons of ricotta to the pumpkin cream for an even softer and more delicate consistency.
