Description
This Pumpkin and Bacon Pasta is a unique and comforting dish with a creamy, savory sauce! Crispy bacon, sweet pumpkin puree, and a touch of spice create a delicious and unexpected flavor combination. It’s a simple and satisfying pasta dish that’s perfect for a cozy fall meal.
Ingredients
Units
Scale
- 1 pound bacon, chopped
- 1 cup diced onion
- 1/4 cup dry white wine (optional, see notes)
- 1 cup chicken stock
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1 (15-ounce) can pumpkin puree
- 1 cup light cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- Optional garnish: fresh parsley, extra Parmesan cheese
- 1 pound pasta, cooked al dente according to package directions
Instructions
- Cook Bacon and Onions: In a large skillet or Dutch oven over medium heat, cook bacon and onion until bacon is crisp and onions are softened and lightly caramelized.
- Make Sauce: Drain excess bacon grease. Add wine (if using) and chicken stock to the skillet, scraping up any browned bits. Stir in red pepper flakes, nutmeg, pumpkin puree, cream, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring frequently. Remove from heat and stir in Parmesan cheese.
- Combine and Serve: Add cooked pasta to the sauce and toss to coat. Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.
Notes
- If you don’t have white wine, you can omit it and use 1 ยผ cups of chicken stock instead.
- For a richer sauce, you can use heavy cream instead of light cream.
- You can also use ground sausage instead of bacon for a different flavor profile.
Nutrition
- Serving Size: 1 ยฝ cups
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg