Pumpkin & Bacon Pappardelle with Garlic Crumbs

Anything with pumpkin in it is a winner for me! This was delicious.  Adapted from a recipe in the Super Food Ideas magazine, as I didn’t have spaghetti.  I also added a little cream to get that gorgeous silky, creamy consistency! It seemed to take me a lot longer, but I do things slowly.  A lot of ‘put aside’ instructions, so messy to make and a lot of washing up! Still – it was beautiful!

Pumpkin & Bacon Pappardelle with Garlic Crumbs

Serves 4

Prep 5 mins

Cook 25 mins


375g pappardelle

350g butternut pumpkin, peeled

1/3 c extra virgin olive oil

3 middle bacon rashers, trimmed, thinly sliced

1 1/2 c coarse fresh breadcrumbs

2 garlic cloves, crushed

1tsp dried organo

3/4 c finely grated parmesan

1 tb capers

1/2 c chopped fresh flat-leaf parsley leaves

1/2 c cream


  1. Cook pasta following packet directions. Drain, reserving 1/3 c cooking water. Return pasta to pan. Cover to keep warm.
  2. Meanwhile, using a vegetable peeler, peel the pumpkin into thin ribbons. Heat 1 tb oil in a large non-stick frying pan over medium heat. Add bacon. Cook for 5 minutes or until golden. Drain on paper towel. Add pumpkin to pan. Cook for 2 minutes or until just tender. Transfer to a bowl. Cover to keep warm.
  3. Reduce heat to medium-low. Add 2 tb of remaining oil to the pan. Add the breadcrumbs. Cook, stirring occasionally, for 1 – 2 minutes. Add garlic and oregano. Cook, stirring occasionally, for a further 3 – 4 minutes or until golden and crispy. Season with salt and pepper. Set aside.
  4. Add pasta, reserved cooking water, parmesan, capers, parsley, bacon, pumpkin & remaining oil to pan. Season with salt and pepper. Gently toss to combine. Add cream and toss to combine. Heat over low heat for 2 – 3 minutes or until heated through. Divide among serving bowls. Sprinkle with garlic crumbs.



Enjoy 🙂




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