Bacon & pumpkin pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 3 tbsp olive oil
- 140g pancettaor bacon, cut into cubes
- 1 small onionthinly sliced
- 25g butter
- 500g/1lb 2oz pumpkinor butternut squash, peeled, deseeded and diced
- 20g pack fresh sagefinely shredded
- 400g pasta(we used penne)
- 25g freshly grated parmesanplus extra to serve
Nutrition: per serving
- kcal634
- fat27g
- saturates6g
- carbs81g
- sugars0g
- fibre5g
- protein23g
- salt2g
Method
step 1
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.
step 2
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.
step 3
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.
