This weekend we dye Cooking Recipes orange. If yesterday the carrot was the protagonist of our plate, today it is the pumpkin that provides a sweet touch to our pasta dish. The salty counterpoint is provided by the bacon, which without abuse, provides a very interesting contrast to this recipe.
La pasta with bacon and pumpkin that we prepare today is a dish that due to its simplicity you can add to your weekly menu. Ready to serve in 30 minutes, top off the plate with fried sage for an even greater experience. Try it and let me know what you think.
Bacon and Roasted Pumpkin Pasta
The pasta with bacon and roasted pumpkin that we prepare today combines the sweet and the salty in a simple dish, appropriate to integrate into our weekly menu.
Author Maria
Recipe type: Hair
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 500 g. pumpkin in small cubes
- 3 + 1 tablespoons olive oil
- 12 whole sage leaves
- 10 sage leaves, chopped
- 300 g. spaghetti
- 100 g. chopped bacon
- 2 garlic cloves, grated
- 300g creme fraiche
- Black pepper
- Grated Parmesan for serving
Preparation
- We preheat the oven to 200ºC.
- We place the pumpkin on the baking sheet, drizzle with 3 tablespoons of oil and mix. We roast 10-15 minutes.
- Then we remove the pumpkin from the oven and place the sage leaves instead. Mix with the remaining oil on the tray and bake until crisp.
- Meanwhile, we cook the pasta following the manufacturer's instructions. Once done, drain and reserve a cup of the cooking water.
- For prepare the sauce, heat the remaining tablespoon of oil and fry the bacon until lightly browned.
- Then we lower the heat and add the chopped sage. We cook 1 minute.
- Now, we add the crème fraîche, the black pepper and the roasted pumpkin and stir.
- We also incorporate the pasta and a couple of tablespoons of the cooking water, mix and cook until hot.
- We serve with crunchy sage leaves and parmesan cheese.