The pasta with pumpkin and bacon is a very delicious dish with a rich and creamy taste. It is an excellent idea for autumn and winter months when pumpkin is a seasonal product and gives us its saturated color and valuable taste.

Pasta with pumpkin and bacon

Pasta with pumpkin and bacon

Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Servings 2


  • 160 g pasta ( farfalle)
  • 300 g pumpkin (without skin and seeds )
  • 100 g bacon (diced)
  • 1/2 onion (small)
  • 1 carrot (small)
  • 20 g celery
  • 3 tablespoons extra virgin olive oil
  • q.s. salt
  • q.s. black pepper
  • q.s. thyme (fresh)


  • First peel and clean the pumpkin, then cut it into cubes.
  • In a large saucepan, boil water, add salt and cook the pasta. Drain when it is cooked ‘al dente’ (cook 2-3 minutes less than the package directions).
  • Meanwhile, clean and finely chop the onion, the carrot and the celery. Stir-fry with the oil.
  • Add the pumpkin and about 200 ml of the cooking water and cook for about 10 minutes until the pumpkin softens.
  • Add salt and black pepper to taste. Then blend it.
  • Add the pasta and mix it.
  • Fry the diced bacon in a small saucepan. Drain the fat and sprinkle the bacon over the pasta.
  • Serve immediately with some fresh thyme leaves. It might be also flavoured with nutmeg or dry chopped chilli pepper to taste.
Follow me on Instagram Share on Twitter Share on Facebook
Pasta with pumpkin and bacon

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.