2 People | 30 min.
What you need
- 250 gr. of pasta
- half pumpkin
- parmiggiano – grated and in shavings
- optional – 2 slices of fresh bacon
Slice and peel half of a medium large pumpkin, cut it into smaller slices and cook it in a pan with 1 tblsp of olive oil and a garlic glove.
Season with salt and sage and cook until softened.
Smash half of the pumpkin with a fork to form a cream.
Meanwhile, cut the bacon into fine slices, across its grain.
Place the small slices or dices into a pan on low heat and cook until it starts to look brown and crispy. Add some white wine to the meat and cook on high heat until it is evaporated. Then set aside.
Bring water to boil in a big pot and when it start to boil, add salt and pasta.
When draining the pasta, save some water that you can use to adjust the smoothness of your pumpkin sauce.
Add drained pasta to the sauce, add the crispy bacon and grated parmiggiano.
To serve, place pasta on a plate and decorate with the pecorino shavings and fresh sage leafes. Just finish it, sprinkeling some extra virgin olive oil.