Page 10 - Royton Connected - November 2018

Cooking Corner
Bacon and Pumpkin Pasta
A quick and easy meal to warm you up.
Ingredients
3 tbsp olive oil
140g Pancetta or bacon, cut into cubes
1 Small onion, thinly sliced
25g Butter
500g/1lb 2oz Pumpkin or butternut squash, peeled, deseeded and diced 20g Fresh sage, finely shredded 400g Pasta (I used spaghetti)
25g Freshly grated parmesan Parmesan, plus extra to serve
Preperation Time: 10 minutes Cooking Time: 20 minutes Serves: 4
Method
For the pepper lanterns
Heat 1tbsp olive oil in a heavy-based saucepan. When hot add the chopped pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion becomes soft and the pancetta becomes crispy.
Stir in the butter until melted, then add
the diced pumpkin or squash and the
sage. Stir well to combine, then
season well. Cover and cook for 6-10 mins, stirring occasionally until the pumpkin is soft, but not mushy.
Meanwhile, cook the pasta in salted boiling water until it’s soft but with a little bite remaining. Drain and add to the pumpkin mixture. Stir in the Parmesan and season. Serve in pasta bowls sprinkled with extra Parmesan.
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