Earthy-sweet pumpkin cubes, bacon lardons, and a buttery garlic-sage sauce are tossed with the famed egg pasta of Alsace for a comforting meal.
Ingredients For
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1 pound
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0.50 pound
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25 g
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1 tbsp
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115 g
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1.50 tsp
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Preparation
1
In a large pot of boiling salted water, cook the pasta according to package instructions; drain well.
2
Cut the bacon slab into “lardons” or baton shapes. Cook the lardons in a large skillet over medium heat until brown and the fat is rendered, about 15 minutes. Remove to a paper-towel-lined plate to drain.
3
Heat the oil in the same skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 3 to 5 minutes. Season with Maldon salt and pepper and stir in the parsley. Remove to a plate. Wipe out the pan.
4
Melt 1 tablespoon of the butter in the same skillet over medium heat. Add the pumpkin and cook, stirring occasionally, until golden brown and tender, about 12 minutes. Remove to a plate. Melt the remaining 3 tablespoons butter in the same skillet over low heat until it begins to foam.
5
Add the garlic and sage and cook, stirring frequently, until fragrant, about 1 minute. Mix in the reserved pasta, lardons, and pumpkin. Serve immediately, topped with the toasted breadcrumbs and Cantal.
© ©BrakeThrough Media
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