I know it’s been ages since I posted a recipe. This is a very easy recipe, and a good use for extra pumpkin around the house.
Penne with Pumpkin, Bacon and Cream sauce
2 C fresh pumpkin, steamed (or 1 can of puree)
1 pound penne
6 strips thick-cut bacon
2 cloves minced garlic
3/4 C cream (or milk)
1 T parsley, finely chopped
1 C parmesan cheese, grated
- If you’re using fresh pumpkin, cut it into quarters and steam until soft. Peel off the skin and mash.
- Cook the penne al dente. Use lots of water, don’t add salt, and don’t overcook the penne.
- In a deep skillet, cook the bacon. Remove any gristle, but save the grease. Dice the strips.
- Lower the heat and sautee the garlic in the bacon grease with the diced bacon. Garlic burns very easily, so stir often. (If you want to be really fancy, let the bacon grease cool and cook the garlic on the lowest setting for about 20 minutes until it’s golden brown.)
- Add the mashed (or canned) pumpkin, parsley, and cream. Stir until warmed.
- Drain the pasta. Stir in the grated parmesan, then the sauce. Mix well and serve immediately.