Bacon & pumpkin pasta

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• cinnamon and apple

  27 January 2008

  cinnamon and apple rated this recipe

  

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• Lynsey

  31 March 2008

  Lynsey rated this recipe

  

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• Lea Boche

  13 September 2008

  Lea Boche rated and commented on this recipe

  

  Delicious, quick and easy.

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• Chantal

  19 November 2008

  Chantal rated and commented on this recipe

  

  Nice flavours, and very quick. It misses a bit of a kick though, so I found that it needs quite a bit of seasoning. Will definitely make this again.

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• Belkey

  22 November 2008

  Belkey rated and commented on this recipe

  

  This is really easy & straightforward, but I think the pumkin needs a little longer than 8 min. Also 3tbsp oil is too much as the pancetta throws out a lot of oil - I always put it straight into a warmed dry pan.

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• weeble cooks

  16 April 2009

  weeble cooks rated and commented on this recipe

  

  I didn't use any oil. I used bacon & added mushrooms & a good slug of white wine

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• K!

  17 April 2009

  K! rated and commented on this recipe

  

  Had some butternut squash to use up, so used instead of pumpkin. Was suprisingly really tasty considering so few ingredients. Also used smoked bacon, gives it more kick.

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• Fiona

  16 November 2009

  Fiona rated and commented on this recipe

  

  Tasty and simple. The pancetta makes this dish tastier than another pumpkin recipe here just with pumpkin, spagetti, and lemon. The fresh sage is a must, a little difficult to find but definitely worth it.

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• Judi

  15 July 2010

  Judi rated and commented on this recipe

  

  delicious also nice if you substitute potato for the pasta

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

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

Per serving

634 kcalories, protein 23g, carbohydrate 81g, fat 27 g, saturated fat 6g, fibre 5g, salt 2 g

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