John Myers
Pumpkin and White Wine Bacon Sauce with Spaghetti
The perfect pumpkin and white wine bacon sauce with spaghetti recipe with a picture and simple step-by-step instructions.
- 600 g Hokkaido pumpkin
- 1 Fresh shallot
- 1 Clove of garlic
- 150 g Bacon cubes
- 150 ml Cream
- 125 ml Riesling
- 50 ml Broth from the spaghetti
- 25 g Freshly grated Parmesan
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 pinch Sugar
- 1 pinch Freshly grated nutmeg
- 1 pinch Telly cherry pepper
- 1 pinch Fresh thyme
- 1 pinch Marjoram
- 1 Spring onion
- 1 pinch Espelette pepper
- Parmesan cheese
- 250 g Spaghetti
- Clean and quarter the pumpkin and remove the core. Then grate roughly. Peel and finely dice shallot and garlic. Clean the spring onions, cut into fine rings and wash! Cook spaghetti or another type of pasta on the side!
- Heat a pan and fry the bacon until crispy, then add the shallot and garlic. Sweat briefly. Then add grated pumpkin and stir-fry briefly. Deglaze with white wine and reduce a little. Season with seasoned salt, garlic pepper, thyme and marjoram. Now add the spring onion rings. So that you still have something to bite!
- Now stir in the cream, Parmesan, pepper, Espelette pepper, nutmeg and sugar. Now the sauce is a little thicker, if not thicken with a little water and cornstarch! Sieve the spaghetti and save some spaghetti water. Now add the spaghetti and pasta water to the pumpkin sauce and mix everything well!
- Spread over 3 plates and sprinkle with Parmesan slicer! Serve! Also tastes great vegetarian, without bacon! 🙂
- Garlic and pepper all-rounder; o)
- My seasoning salt
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