Ingredients for Pumpkin Bacon Pasta Sauce
- 1 (15 ounce) can pumpkin puree
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 1/2 cup dry white wine
- Chicken Stock
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt & Pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley, for garnish
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How to Make Pumpkin Bacon Pasta Sauce
- Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, fry the diced bacon in a large pan over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pan.
- Add the chopped onion to the bacon grease and cook until softened and caramelized, about 5-7 minutes.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
- Stir in the pumpkin puree, chicken or vegetable stock, heavy cream, and nutmeg. Bring to a gentle simmer and cook for 5 minutes, or until slightly thickened.
- Reduce heat to low. Stir in the reserved bacon and half of the Parmesan cheese. Season with salt and pepper to taste.
- Add a little pasta water if the sauce is too thick.
- Toss the cooked pasta with the sauce. Add more pasta water if needed to reach desired consistency.
- Serve immediately, sprinkled with fresh parsley and extra Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
11g
Fat
79g
Carbs
3g
