Fusilli in creamy sauce with pumpkin and bacon
4 servings
30 minutes
Fusilli in creamy sauce with pumpkin and bacon is the embodiment of comfort in Mediterranean cuisine. The delicate, velvety texture of the sauce made from cream and melted asiago cheese harmonizes with the sweet notes of pumpkin. Aromatic garlic adds an exquisite depth of flavor to the dish, while crispy bacon adds a delicious spiciness. This recipe is inspired by Italian traditions where pasta is not just food but an art that brings people together at the table. The dish is perfect for an autumn evening when you crave something warm and rich. It is easy to prepare and pairs wonderfully with white wine or a glass of fragrant muscat wine. It’s a harmony of flavors encapsulated in one plate that can provide gastronomic delight.
1
Boil the pasta in salted water until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot.
- Coarse salt: to taste
- Fusilli: 250 g
2
Meanwhile, heat a skillet over medium heat. Add the bacon cut into thin strips and fry until crispy for 5-7 minutes. Use a slotted spoon to transfer the pieces to a paper towel, then to a plate. Leave the fat in the skillet.
- Bacon: 4 pieces
3
Heat the bacon fat over medium heat and add the peeled and thinly sliced pumpkin pieces along with the minced garlic. Season with salt and pepper and mix well. Cover and cook, stirring, until the pumpkin is tender, about 5-7 minutes. Uncover and let the liquid evaporate for about 2-3 minutes.
- Bacon: 4 pieces
- Summer squash: 1 kg
- Garlic: 2 cloves
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Add cream and pasta to the pan. Stir and cook for a while until the sauce thickens.
- Whipping cream 33%: 0.5 glass
- Fusilli: 250 g
5
Remove from heat and stir in the grated cheese. Add a small amount of pasta water to coat the pasta with the sauce.
- Asiago cheese: 60 g
