Fusilli in Cream Sauce with Pumpkin and Bacon
Pasta and Pizza | Mediterranean cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Fusilli in Cream Sauce with Pumpkin and Bacon
Ingredients
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Pasta shells - 8.8 oz
- Bacon - 4 pieces
- Butternut Squash - 2 lbs
- Garlic - 2 cloves
- 33% Cream - ½ cup
- Asiago cheese - 2.1 oz
Step by Step guide
Step 1
In a pot of salted water, boil the pasta until al dente. Drain, reserving 1 cup of pasta water. Return the pasta to the pot.
Step 2
Meanwhile, heat a skillet over medium heat. Add the sliced bacon and fry until crispy, about 5–7 minutes. Use a slotted spoon to transfer the pieces to a paper towel, then to a plate. Leave the fat in the skillet.
Step 3
Heat the bacon fat over medium heat and add the peeled and thinly sliced pumpkin along with the minced garlic. Season with salt and pepper and mix well. Cover and cook, stirring, until the pumpkin is tender, about 5–7 minutes. Uncover and let the liquid evaporate for about 2–3 minutes.
Step 4
Add the cream and pasta to the skillet. Stir and cook for a while until the sauce thickens.
Step 5
Remove from heat and stir in the grated cheese. Add a small amount of reserved pasta water to coat the pasta with the sauce.
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