Bacon & Pumpkin Pasta
This hearty pasta dish features the sweet and savory flavors of pumpkin, crispy pancetta, and fragrant sage. Perfect for a cozy night in, this recipe combines tender chunks of pumpkin with crispy pancetta, creating a delicious and comforting meal that is sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 140g pancetta or bacon, cut into cubes
- 1 small onion , thinly sliced
- 25g butter
- 500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
- 20g pack fresh sage , finely shredded
- 400g pasta (we used penne)
- 25g freshly grated parmesan , plus extra to serve
Instructions
- Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
- Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
- Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 634 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 81 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2 milligram of sodium
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