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Pappardelle with pumpkin, bacon and torn bread
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
30-minute meal: Savory bacon meets sweet pumpkin for a perfect flavor pairing.
Ingredients:
  • 400g butternut pumpkin, peeled, seeded
  • 200g piece sourdough bread
  • 4 slices rindless short-cut bacon
  • 80ml (1/3 cup) extra virgin olive oil
  • 40.00 ml baby capers
  • 2 cloves garlic
  • 1/2 bunch flat-leaf parsley
  • 375g fresh pappardelle
  • 1 lemon
  • 150g fresh ricotta (see note)
Instructions:
  • Preheat your oven to 220°C with the fan on. Boil generously salted water in a large saucepan. Grate the pumpkin coarsely. Remove crusts from the bread and tear it into small pieces. Slice the bacon thinly.
  • Cover a large oven tray with baking paper. Arrange pumpkin on one side of the tray, drizzle with 1 tablespoon of oil, and sprinkle with capers. Season with salt and pepper, then mix well. Spread to cover half of the tray. Place bread and bacon on the other half of the tray. Drizzle with another 1 tablespoon of oil and gently mix the bread. Bake for 12 minutes, stirring both sides halfway through, until the bread is golden and pumpkin is tender.
  • While the pasta is cooking, thinly slice the garlic and roughly chop the parsley, setting aside a few leaves for garnish. Boil the pasta until al dente, approximately 2 minutes. Reserve 180ml (3/4 cup) of the cooking water before draining the pasta.
  • In a saucepan over medium heat, warm 2 tablespoons of oil. Add garlic and cook, stirring, for 1 1/2 minutes until golden. Introduce pasta, reserved cooking water, pumpkin, and bread mixtures. Squeeze lemon juice over, tear half the parsley, then toss everything together to combine.
  • Portion the pasta into individual bowls and generously garnish each with dollops of creamy ricotta. Finish by tearing the remaining parsley and scattering it on top before serving.

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