for 2 person

Pasta

250 g	pasta (e.g. Rigatoni)
	salted water, boiling

Sauce

80 g	diced bacon
1	onion, finely chopped
1	garlic clove, squeezed
½ glass	pumpkin puree (approx. 160 g)
1 dl	single cream
50 g	grated Parmesan
	salt and pepper to taste

How it's done

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 50 ml of the cooking water, set aside.

Sauce

Gently fry the bacon in a non-stick frying pan until crispy. Add the onion and garlic, sauté briefly. Mix the pumpkin puree, cream and cheese with the reserved cooking water, add to the bacon, bring to the boil. Reduce the heat, add the pasta, mix, heat through, season.

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