Bacon & pumpkin pasta

Bacon & pumpkin pasta

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(26 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 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

    Pancetta

    pan-chet-ah

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

  • 1 small onion, thinly sliced
    Onion

    Onion

    un-yun

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

  • 25g butter
    Butter

    Butter

    butt-err

    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
    Pumpkin

    Pumpkin

    pump-kin

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

  • 20g pack fresh sage, finely shredded
    Sage

    Sage

    sa-age

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

  • 400g pasta (we used penne)
    Pasta

    Pasta

    pah-stah

    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

    Parmesan

    parm-ee-zan

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

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.

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Comments, questions and tips

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ibizafan
16th Nov, 2009
4.05
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
17th Apr, 2009
4.05
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
16th Apr, 2009
5.05
I didn't use any oil. I used bacon & added mushrooms & a good slug of white wine
eleanormayo
22nd Nov, 2008
4.05
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
19th Nov, 2008
4.05
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
13th Sep, 2008
5.05
Delicious, quick and easy.

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