Pasta with pumpkin, bacon and pine nuts

pasta zucca pancetta

There are millions of good ways to make a good pasta and the best recipes are the ones with seasonal ingredients, able to emphasize every single dish. That’s the basis of this pasta with pumpkin, bacon and pine nuts.

The sweet taste of the pumpkin is mitigated by the one of the bacon and the grated pecorino romano cheese. A pasta which also pleases those who do not eat pumpkin because, in the end, this is not the main ingredient but it’s an essential actor of the final dish. You can also use Parmesan cheese instead of pecorino cheese for a milder taste.

What you need for 4 servings
300 grams of spaghetti
400 grams of pumpkin (ravaged)
70 grams of bacon
4 tablespoons of pecorino romano cheese
1 tablespoon extra virgin olive oil
pine nuts as needed
ground black pepper

How to make the pasta with pumpkin, bacon and pine nuts
1. Cut the pumpkin into cubes and put to fry in a tablespoon of extra virgin olive oil. Halfway through cooking, add the bacon and cook all together until the bacon will be crispy and the pumpkin will become soft. Cover the pan with a lid using in this way the cooking vapor to ensure that the pumpkin won’t burn.
2. In the meantime, cook the spaghetti al dente and drain. Toss with the bacon and pumpkin adding pepper and mix everything.
3. Serve by adding pine nuts and grated pecorino cheese to the need and serve the pasta still hot.

Preparation time: 30 minutes

[Pic by Giuseppe Milo]