Bacon & pumpkin pasta

Bacon & pumpkin pasta

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(20 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Try something different with a bacon & pumpkin pasta

Nutrition and extra info

Nutrition: per serving

  • kcal634
  • fat27g
  • saturates6g
  • carbs81g
  • sugars0g
  • fibre5g
  • protein23g
  • salt2g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g pancetta or bacon, cut into cubes



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 small onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 20g pack fresh sage, finely shredded



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 400g pasta (we used penne)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 25g freshly grated Parmesan, plus extra to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (15)

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

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

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

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

lruffles's picture

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

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

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 might have been better with pumpkin.

lworbey's picture

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

also nice if you substitute potato for the pasta

ibizafan's picture

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

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

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

eleanormayo's picture

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

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

Delicious, quick and easy.

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