Bacon & pumpkin pasta

Bacon & pumpkin pasta

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(19 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Try something different with a bacon & pumpkin pasta

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
634
protein
23g
carbs
81g
fat
27g
saturates
6g
fibre
5g
sugar
0g
salt
2g

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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Method

  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.
  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.
  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.

Recipe from Good Food magazine, September 2005

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Comments

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lauralily's picture

Yummy and very autumnal but the butternut squash took a long time to soften- make sure you cut it into small pieces!

lurvlyloz's picture
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we used sausages instead of bacon & added some chilli & tomatoes. was really nice. first time i'd had pumpkin and really enjoyed it.

doofsteele's picture
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nice and easy - but it does miss a wee bit of a kick. will try again with some of the other suggestions

t4mara's picture
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i added cherry tomatoes as suggested and it was delicious! my friends were licking their fingers!

lruffles's picture
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Really easy and very tasty, I added some chilli flakes to give it a bit of a kick and that really worked. Next time I'd toast some pine nuts to add a little more texture.

joodes's picture
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This is my favourite pasta recipe. Easy as butternut and sage come from our garden. I do most of the cooking but this is hubbie's speciality, it always tastes better when he makes it!

emmaj4's picture
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This was very easy to make. I used bacon and butternut squash, but the extra oil is uneccessary, the meal came out oily enough without it. I like suggestion above of adding white wine! I was unsure of the combination of pasta and butternut squash....it might have been better with pumpkin.

lworbey's picture
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We love this recipe and can't get enough of it. It's lovely with the butternut squash we grew this year!

jjlawlor's picture
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delicious
also nice if you substitute potato for the pasta

ibizafan's picture
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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.

kirsten132's picture
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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.

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

eleanormayo's picture
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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.

chantal's picture
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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.

apfelschnute's picture
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Delicious, quick and easy.

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