Recipes

Corkscrew Pasta with Pumpkin-Bacon-Sauce

Ingredients

4 Servings

400 g Bechtle Corkscrew
1 little Hokkaido pumpkin (ca. 500g)
1 onion
2 cloves of garlic
½ bunch of thyme
½ bunch of oregano
Oil for frying
150 g bacon, diced
⅛ l white wine
250 ml cream
25 g Parmesan, grated
Salt, pepper
Nutmeg, grounded

Beside

Parmesan for topping

Preparation

Wash and shred the pumpkin. Peel and chop the onion. Wash and drain the herbs. Chop the leaves.
Prepare the noodles according to instructions on packet in salted water. Save some boiling water for the sauce.
Fry the diced bacon in hot oil. Add the onion, the pumpkin and the garlic and fry all together. Deglaze with white wine and reduce the wine. Add cream, herbs and Parmesan and reduce to the desired consistency.
Season the sauce with salt, pepper and nutmeg. Serve the noodles and sprinkle with Parmesan.

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