Pasta with Pumpkin Cream and Bacon, an extremely tasty main course where the sweetness of the delica pumpkin meets the savoriness of bacon.

This extremely flavorful dish is also very simple to prepare, especially if you, like me, always have cooked pumpkin in the fridge or freezer.

This time I opted for boiling, but if you prefer, you can steam or roast the pumpkin.

Grated salted ricotta can be replaced with Pecorino Romano or Parmigiano Reggiano.

If pumpkin is an ingredient you love to cook with, don’t miss the collection PUMPKIN-BASED RECIPES SWEET AND SAVORY.

Other recipes you might be interested in:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

306.85 Kcal

calories per serving

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Energy 306.85 (Kcal)
Carbohydrates 35.78 (g) of which sugars 5.13 (g)
Proteins 16.00 (g)
Fat 11.39 (g) of which saturated 3.21 (g)of which unsaturated 5.81 (g)
Fibers 2.57 (g)
Sodium 799.80 (mg)

Indicative values for a portion of 220 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

11 oz pasta (any shape works)
1.1 lbs delica pumpkin
1 white onion
2 tbsps salted ricotta
2 sprigs rosemary
to taste salt
to taste black pepper
3.5 oz smoked bacon

Tools

Pot
Wok
Cutting Board
Blender

Recipe for Pasta with Pumpkin Cream and Bacon

Start the preparation of pasta with pumpkin cream and bacon by peeling the delica pumpkin and removing the seeds.
Cut it into not too large pieces.
Peel the white onion and cut it into quarters.
Transfer the delica pumpkin into a pot with the white onion pieces and two sprigs of rosemary.
Cover everything with water and put the pot on the heat.
Cook the pumpkin for 20-25 minutes.
Before turning off the heat, test with a fork to ensure the pumpkin is extremely soft; it should practically fall apart.
Drain the pumpkin from excess water and remove the rosemary sprigs.
Season with salt and black pepper, and blend until you get a smooth cream.
Set the pumpkin cream aside for the moment.
In a hot pan, cook the bacon for about 5 minutes.
I didn’t add any more fats; if you prefer, you can cook it with a teaspoon of extra virgin olive oil.
Drain the pasta al dente directly into the bacon pan.
Add the pumpkin cream and toss the pasta.
Add the salted ricotta to the pan and toss the pasta for another minute.
If the pumpkin cream turns out to be too thick, you can help with a ladle of pasta cooking water.
Place the pasta with pumpkin cream and bacon on plates and serve it with another sprinkle of salted ricotta.