Orecchiette pasta with pumpkin cream and bacon! In this delicious Italian recipe the pumpkin is creamed with parmesan cheese, there is no addition of cream and therefore it’s a light recipe with full pumpkin flavor, so good!
This recipe is easy and quick to make, perfect for light weekday dinners.
Pasta with pumpkin cream is best made with any short hollow pasta, I like it very much with the orecchiette.
1 pound (450 g.) orecchiette pasta
1 shallot, chopped
10 oz. (300 g.) pumpkin, peeled and cubed
1 liter of vegetable or chicken broth
1/2 cup (50 g.) grated Parmesan
Salt and pepper to taste
a pinch of Cayenne
1/2 cup bacon strips
Some olive oil for cooking
Cook the pasta according to the instructions on the pack, drain and drizzle with olive oil
Meanwhile, heat some olive oil into a large pan, cook the shallot until translucent, add the cubed pumpkin, barely cover with broth and cook until soft, mash pumpkin, add salt, pepper and Cayenne to taste, add the grated parmesan, stir to incorporate, taste and adjust seasoning if necessary
Fry the bacon strips into a small skillet
Pour the pumpkin cream and fried bacon over the pasta, toss to distribute, serve immediately!
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