Spaghetti in creamy pumpkin sauce with sage and bacon

Name: Spaghetti in creamy pumpkin sauce with sage and bacon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 1/2 (approx. 600 g) Hokkaido Pumpkin; 1 Onion; 1 TABLESPOON Sunflower oil; 1 TABLESPOON Sugar; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Pepper; 100 g streaky bacon; 3 Shallots; 100 g Fresh cream; 1 Stalk sage

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

That's where the bacon in the pan goes crazy: classic spaghetti with a creamy sauce of pumpkin, garnished with bacon and sage - only LECKER can be that tasty.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
1/2 (approx. 600 g) Hokkaido Pumpkin
1 Onion
1 TABLESPOON Sunflower oil
1 TABLESPOON Sugar
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Pepper
100 g streaky bacon
3 Shallots
100 g Fresh cream
1 Stalk sage

Directions

1
Pumpkin wash, clean, about 300 g into small cubes, put aside. Roughly dice the rest of the pumpkin. Peel and chop onion. Heat oil in a pot, fry onion and pumpkin in it, caramelize with sugar, deglaze with vinegar and 150 ml water.
2
Simmer for about 10 minutes, season with salt and pepper.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Cut bacon into small cubes. Peel shallots and cut into rings. Heat a pan without fat, leave bacon in it until crispy, take it out and keep it warm.
4
Sauté the shallots and pumpkin cubes in the frying fat for about 4-5 minutes, put aside, keep warm.
5
Puree the pumpkin with liquid, dilute with some pasta water if necessary. Add crème fraîche, season with salt and pepper. Wash the sage, shake dry and pluck the leaves from the stalk. Drain the pasta and mix with the sauce.
6
Arrange on plates. Serve with bacon, pumpkin and shallots. Garnish with sage.