Linguine with a spiced pumpkin sauce topped with crispy bacon and sage.
Author:Julie Andrews
Prep Time:10-15 mins
Cook Time:15-20 mins
Total Time:25-35 mins
Yield:Serves 8
Category:Dinner, Holiday
Method:Stove-Top
Cuisine:American
Ingredients
Scale
1-pound uncooked whole grain linguini
6 slices bacon
3 tablespoons finely chopped fresh sage, divided
4 cloves garlic, peeled and minced
15-ounce can pumpkin puree
1–1 ½ cup(s) unsalted chicken or vegetable stock
12-ounces evaporated milk
½ cup freshly grated parmesan cheese, divided
2 teaspoons coarse salt
½ teaspoon ground black pepper
½ teaspoon nutmeg
Dash cayenne pepper
Splash fresh lemon juice
Instructions
Cook pasta according to package directions. Drain pasta.
While pasta cooks, heat a large skillet over medium heat. Add the bacon and cook 4 minutes or until crisp, turning once. Using tongs, transfer the bacon to a paper towel-lined plate. Drain most of the fat from the pan.
Add 2 tablespoons of the sage and garlic and cook 1 minute, stirring constantly. Stir in pumpkin puree, broth, milk, half of the parmesan cheese, salt, pepper, nutmeg and cayenne pepper. Allow to cook on medium until heated through. If too thick, add more broth until reach desired thickness. Stir in the lemon juice.
Taste the sauce and adjust seasonings, if necessary. Add pasta and toss to coat.
Transfer pasta to bowls. Garnish pasta with remaining sage, remaining Parmesan and crushed bacon pieces. Serve immediately.
Notes
Cooking Tip: If the sauce is thick when reheating, add a bit of stock to loosen it up.