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Pumpkin and Bacon Pasta
This creamy Pumpkin and Bacon Pasta is ready in 30 minutes and filled with the flavors of fall! Made with tender pasta tossed in a velvety pumpkin cream sauce, spiced with nutmeg and a touch of crushed red pepper.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- dutch oven
- oven
- pan
📝 Preparation Steps
1
In a large skillet or Dutch oven over medium heat, cook the bacon and onion together until the bacon is crisp and the onions are soft and lightly caramelized, about ⏱️ 15 minutes.
bacon, chopped1 pounddiced onion1 cup
2
Drain excess bacon grease from the skillet and add in the wine and stock, scraping up the brown bits in the bottom of the pan. Add in the crushed red pepper, nutmeg, pumpkin, cream, salt, and pepper. Stir to combine and bring the mixture to a low boil. Reduce heat to low and simmer for ⏱️ 5 minutes, stirring frequently. Remove the pan from the heat and stir in the parmesan cheese.
bacon, chopped1 pound
3
Add the cooked pasta to the sauce and stir to coat. Garnish with fresh parsley and more parmesan cheese, if desired.
4
Serve immediately
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