A very creamy pasta, with pumpkin cream and bacon, a mix of sweetness and savoriness, creaminess and crunchiness. Because in the end, it’s always the right mix of textures and flavors that makes the difference!
This pasta is very easy to prepare, and you can use the pumpkin you prefer, such as butternut, delica, or even hokkaido, which you don’t even have to peel, as it cooks and is eaten with the skin.
Every now and then, I cut a whole pumpkin into pieces, bake it in the oven, and use some to make a dessert or a leavened dough, saving the rest for the next day when I prepare this pasta. In that case, I heat a little oil in a pan, add some garlic and onion powder (but you can also use fresh onion and garlic), then add the already blended pumpkin and let everything flavor for a few minutes before adding the drained pasta. Separately, I obviously brown the bacon with sage leaves and deglaze with white wine before adding it to the pasta.
If you like pumpkin, also try these recipes:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 cups yellow pumpkin
- 1 shallot
- 1 clove garlic
- 4 tbsp vegetable oil
- 10 leaves sage
- to taste salt
- to taste pepper
- 3.5 oz white wine
- 0.25 cups heavy cream
- 12 oz pasta
- 8 slices bacon
Steps
To prepare the pasta with pumpkin cream and bacon, peel the pumpkin and cut it into cubes. Set aside.
Peel and finely chop the shallot and garlic clove. Heat the oil in a saucepan and sauté the shallot for 2 minutes over medium-low heat, stirring occasionally. Add the chopped garlic, sauté for another 30 seconds, then add the pumpkin cubes and two sage leaves. Salt and pepper.Sauté for a few minutes and deglaze with white wine. Let it evaporate. Add half a glass of water and cook for about 8 more minutes, covered, until the pumpkin is softened.
Meanwhile, bring plenty of water to a boil in a large pot, salt it, and add the pasta.
Cut the bacon slices into strips and fry them in a pan with the remaining sage leaves, without adding oil, until crispy.
When the pumpkin is cooked, transfer it to a container with high sides and blend with an immersion blender. Add the heavy cream and blend again. Adjust salt if necessary.
Drain the pasta al dente, reserving some cooking water. Put the pasta in the pan with the crispy bacon and mix. Also add the pumpkin cream and mix again. If needed, add a bit of cooking water to blend better and make it even creamier. Serve immediately with a sprinkle of grated Parmesan for those who like it.
