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Total Time
30mins
Prep 10 mins
Cook 20 mins

Try something different with a bacon & pumpkin pasta. 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.

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 5 ounces bacon, cut into cubes
  • 1 onion, thinly sliced
  • 1 ounce butter
  • 1 lb pumpkin or 1 lb butternut squash, peeled, deseeded and diced
  • 1 ounce fresh sage, finely shredded
  • 14 ounces penne (or another short pasta shape)
  • 1 ounce parmesan cheese, grated, plus extra to serve
  • salt and pepper

Directions

  1. Heat a heavy-based saucepan, add 1/2 tbsp olive oil and bacon, then cook for a few minutes Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the bacon is crispy.
  2. Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season.
  3. Cover and cook for 10-12 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
  4. Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture.
  5. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.