Creamy bacon pumpkin spaghetti
SERVES 4 PREP + COOK TIME 30 MINUTES
Once again, we’ve used a vegetable to reduce the carb count of a family favourite. You can try this with sweet potato or parsnip instead of pumpkin.
1.5kg butternut pumpkin, peeled
2 tablespoons extra virgin olive oil
½ 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
¾ cup (60g) grated pecorino cheese
1 tablespoon chopped fresh chives
1 Preheat oven to 200°C (180°C fanforced). 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. Not suitable to freeze or microwave.