a different carbonara
Pumpkin and bacon spaghetti was born by chance, as often happens. I had to prepare a carbonara and I was sure I had all the necessary ingredients at home.
But when I opened the pantry to get the eggs, I realised I didn’t have them. On the other hand, I had a beautiful pumpkin
Pumpkin and bacon spaghetti: Ingredients
- 300 g of spaghetti
- 200 g of pumpkin cut into small pieces
- 100 g of bacon
- 3 tablespoons of extra virgin olive oil
- 1 white spring onion
- 1 sprig of mint
- 100 g parmesan
- salt and pepper
Pumpkin and bacon spaghetti Method
1. cut the pumpkin into cubes
clean and cut the pumpkin into small cubes. Finely chop the spring onion
In a non-stick pan, brown the bacon until it becomes golden and crunchy. Set aside once ready
Warm a large frying pan with a splash of extra virgin olive oil, add the spring onion. Sear the onion over a medium heat until it is brown and soft
3. cook the pumpkin
It’s the time to add in our pumpkin cubes and a sprinkle of salt and pepper. Let it cook at low fire until the pumpkin is soft.
4. pumpkin is ready
when the pumpkin is ready just mash with a fork to reduce it to a cream. Season with salt and add a few mint leaves
Cook the spaghetti according to the pack instructions (al dente) then drain well. Set aside a small quantity (1 cup) of spaghetti cooking water
Tip into a large frying pan the pumpkin cream sauce, a couple of spoon of spaghetti cooking water and then the spaghetti.
Let cook them for a couple of minutes at low fire. Add the parmigiano cheese, more water if needed.
Top with the bacon and sprinkle over mint leaves