Pumpkin and bacon spaghetti

pumpkin and bacon spaghetti

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

2. browning

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

5. spaghetti

Cook the spaghetti according to the pack instructions (al dente) then drain well. Set aside a small quantity (1 cup) of spaghetti cooking water

6. Mix

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

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