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Bacon & pumpkin pasta

Bacon & pumpkin pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try something different with a bacon & pumpkin pasta

Nutrition: per serving
NutrientUnit
kcal634
fat27g
saturates6g
carbs81g
sugars0g
fibre5g
protein23g
salt2g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
MAKING IT VEGETARIAN OR GREENER
Fry halved mushrooms with the onion instead of pancetta. Or add a couple of handfuls of baby spinach before adding the parmesan.

Recipe from Good Food magazine, September 2005

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A star rating of 4.3 out of 5.31 ratings
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