Recipe

Creamy bacon pumpkin spaghetti

This recipe is great for those who are trying to reduce carbs from their diet.

  • 30 mins cooking minutes
  • Serves 4
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Ingredients

  • 1.5 kg butternut pumpkin, peeled
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup (55g) coarsely chopped walnuts
  • 2 tablespoons pepitas (pumpkin seed kernels)
  • 4 rashers (260g) bacon, trimmed, chopped
  • 2/3 cup (160ml) pouring cream
  • 2/3 cup (160ml) milk
  • 3/4 cup (60g) grated pecorino cheese
  • 1 tablepsoon chopped fresh chives

Method

  • 1
    Preheat oven to 200°C (180°C fan-forced). Line three oven trays with baking paper.
  • 2
    Using a spiraliser or julienne attachment on a mandoline or V-slicer, cut pumpkin into long thin strips (see tips). Combine pumpkin and oil in a large bowl; season.
  • 3
    Spread pumpkin strips in a single layer between two trays. Roast for 12 minutes or until just tender; cover to keep warm. If using thinner noodles, you will need to reduce the cooking time. Meanwhile, place walnuts and pepitas on the third tray; roast for 5 minutes or until fragrant.
  • 4
    Cook bacon in a medium frying pan over medium heat, stirring occasionally, for 5 minutes or until browned. Add cream, milk and ½ cup of the pecorino; bring to the boil. Simmer for 5 minutes or until sauce thickens. Season to taste.
  • 5
    Carefully transfer pumpkin to a large shallow bowl. Pour sauce over pumpkin; top with roasted nut mixture, remaining pecorino and chives. Season with freshly ground black pepper. Serve immediately.

Notes

This recipe also works with parsnip in place of pumpkin.

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