Pumpkin spaghetti with creamy bacon sauce

Name: Pumpkin spaghetti with creamy bacon sauce
Cook time: 30 min
Total time: 30 min
Ingredients: 1.5 kg butternut pumpkin, peeled; 2 tablespoons extra virgin olive oil; 1/2 cup (55g) coarsely chopped walnuts; 2 tablespoons pepitas (pumpkin seed kernels); 4 rashers (260g) bacon, trimmed, chopped; 2/3 cup (160ml) pouring cream; 2/3 cup (160ml) milk; 3/4 cup (60g) grated pecorino cheese; 1 tablepsoon chopped fresh chives

www.womensweeklyfood.com.au

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 4

Pumpkin spaghetti with creamy bacon sauce

Ingredients

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1.5 kg butternut pumpkin, peeled2 tablespoons extra virgin olive oil1/2 cup (55 grams) coarsely chopped walnuts2 tablespoons pepitas (pumpkin seed kernels)4 rashers (260 grams) bacon, trimmed, chopped2/3 cup (160 milliliters) pouring cream2/3 cup (160 milliliters) milk3/4 cup (60 grams) grated pecorino cheese1 tablepsoon chopped fresh chives

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Instructions

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Step 1

Preheat oven to 200°C (180°C fan-forced). Line three oven trays with baking paper.

Step 2

Using a spiraliser or julienne attachment on a mandoline or V-slicer, cut pumpkin into long thin strips (see tips). Combine pumpkin and oil in a large bowl; season.

Step 3

Spread pumpkin strips in a single layer between two trays. Roast for 12 minutes or until just tender; cover to keep warm. If using thinner noodles, you will need to reduce the cooking time. Meanwhile, place walnuts and pepitas on the third tray; roast for 5 minutes or until fragrant.

Step 4

Cook bacon in a medium frying pan over medium heat, stirring occasionally, for 5 minutes or until browned. Add cream, milk and ½ cup of the pecorino; bring to the boil. Simmer for 5 minutes or until sauce thickens. Season to taste.

Step 5

Carefully transfer pumpkin to a large shallow bowl. Pour sauce over pumpkin; top with roasted nut mixture, remaining pecorino and chives. Season with freshly ground black pepper. Serve immediately.