CREAMY PUMPKIN, CHEESE AND BACON …
Pumpkin is one of the most typical flavors of autumn and winter, and this year you can get it in August.
Thanks to its unique taste, it is a perfect ingredient of sweet and savory recipes. It can be used for a variety of dishes, from pumpkin to oven, to sweets like muffins.
Delight your guests with a rustic and tasty dish, original and solid
- 320 g favorite pasta eg butterflies
- 600 g pumpkin
- 60 g smoked bacon
- 150 g vegetable broth
- 50 g olive oil
- 40 g of parmesan or ricotta
- 30 g of onion
- salt and pepper
To prepare pasta with pumpkin, first cut the pumpkin into large pieces, remove seeds and peel, and then cut into cubes approx. 1 cm
Cut the bacon into cubes, chop the onion
Put water with salted water on pasta.
Heat the oil in the pan and add the onion. Mix from time to time. After browning the onion, add the bacon and fry to brown with a rosemary branch.
Add the pumpkin and after a moment remove the rosemary. Season with salt and pepper, add the broth (or hot water) and cook for about 15 minutes.
In the meantime, cook the pasta.
Separate part of the pumpkin, taking care not to take the bacon. Transfer to the mixer and add ricotta or parmesan. Mix it to move it back into the pan to get the cream
Transfer the noodles to the pan and mix well until it absorbs the sauce.
Now the pasta is ready to serve
* can be stored in the fridge at most 1-2 days, freezing is not recommended
** Rosemary can be replaced with parsley, bacon and ham