Tagliatelle with pumpkin sauce
Description
I'm actually not a big fan of pumpkin—I was overfed pumpkin porridge as a child, and ever since then I can't stand it. Because of this, I was skeptical about this pumpkin pasta, but I made it anyway—and was pleasantly surprised. The taste of pumpkin is barely noticeable; all that remains is a very pleasant, delicate sauce with a hint of thyme. From now on, tagliatelle with butternut squash sauce has become one of our favorite pasta dishes at home :)
Instructions
- 1
Step 1
Peel the onion and garlic, finely chop and sauté in olive oil.
- 2
Step 2
When the onion and garlic are browned, add the pumpkin cut into small cubes and thyme (fresh leaves) to the pan. Sauté for another 5 minutes.
- 3
Step 3
Then pour the hot broth into the pan and simmer the pumpkin for 20–25 minutes over low heat with the lid closed. At the end, add salt and pepper to taste.
- 4
Step 4
Meanwhile, cook the pasta until done. Reserve one cup of the pasta cooking water.
- 5
Step 5
Fry the bacon separately until it becomes crispy.
- 6
Step 6
Mix the cooked pasta, bacon, and pumpkin sauce. If the sauce turns out too thick, add a little of the water in which the pasta was boiled.
- 7
Step 7
Sprinkle with grated cheese and fresh thyme. Done!