Pasta with pumpkin and bacon on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/pasta-s-tykvoj-i-bekonom/

      Notes on ingredients:

      Pumpkin. For this dish it’s best to choose a pumpkin with a pronounced flavor and color, not watery. Butternut is an ideal choice.

      Also, for the liquid part of the sauce you can use ready-made pumpkin puree. Frozen pumpkin is suitable for frying with the bacon.

      Bacon. Use dry-cured or smoked-and-boiled pork belly. As a less fatty substitute you can use smoked ham.

      Pasta. Any pasta will do — long or short. But in my opinion, spaghetti are optimal here.

      Cream. For the sauce use 20% fat cream. If you only have heavy cream in the fridge — 30% or more — use it, replacing one third of the amount listed in the ingredients with milk.

      Onion. Ordinary yellow onion works great here. But if you want a more delicate flavor, use shallot or leek.

      Moving on to cooking.

      Cut 200 g of pumpkin into large cubes, cover with water and boil until done, adding a small amount of salt. Drain the water and blend the pumpkin into a puree.

      Cut the remaining pumpkin into small cubes; cut the bacon the same way. Finely chop the onion and garlic.

      In a skillet over medium heat heat 1 tbsp vegetable oil. Add the onion and fry, stirring, for 3–4 minutes.

      Add the bacon and pumpkin, fry, stirring, until the pumpkin is tender, another 5–7 minutes.

      Add the pumpkin puree, garlic and cream to the skillet, bring to a boil and simmer over low heat until slightly thickened, about 1 minute. Season with salt and pepper to taste.

      Meanwhile boil the spaghetti. Put them into the sauce, toss and divide among plates.

      Optionally sprinkle with grated Parmesan or a similar hard cheese.

      Enjoy your meal!

      This pumpkin and bacon pasta recipe was tested and prepared by chef Tatyana Nazaruk — author of Vkusny Blog.

      Want to say thanks? It’s easy!