Spaghettini Carbonara with Pumpkin
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Spaghettini Carbonara with Pumpkin
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 500 gm pumpkin more or less, chopped into 2cm pieces
- 400 gm spaghettini or spaghetti
- 200 gm Bacon eye bacon, chopped
- 100 gm parmesan fine grated
- 375 ml cream (1 1/2 cups) (or light carnation cream if you like)
- 2 cloves garlic crushed
- 150 gm onion small finely diced
- 60 ml olive oil 3 tablespoons
- 5 gm salt and pepper to taste
- 1/2 cup parsley chopped flat leaf
Instructions
- Bring a large saucepan of salted water to the boil. Meanwhile, cut the pumpkin into 2 cm pieces and cook in the boiling water for 10 minutes or until tender. Remove with a slotted spoon.
- Use the same water back to the boil and add the pasta cooking till al dente. Drain reserving about 1/4 cup of the cooking water
- Meanwhile add some oil to the heated frypan or deep skillet and add the onion and bacon and sweat and sauté till it is soft and fragrant ( about 4 -5 minutes) then add the garlic and cook a little more. (2 minutes or till cooked through)
- Add the warm pumpkin, cream and water stir well and simmer for several minutes. Add 1/2 of the cheese. Taste and add salt and pepper if necessary . Simmer for a couple of minutes until it reduces slightly, about 1 -2 minutes. .
- To make mixing simple. Put the pasta into a warm bowl and pour over the sauce. add the parsley and toss to coat.
- Serve with the extra cheese sprinkled over the top.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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