Pasta with Roasted Pumpkin and Bacon

1. 1 Pastapack 450 g ≈ $1.36 75 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 170 g
3. 3 Baconpack 200 g ≈ $2.91 35 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Cream 10%pack 500 ml ≈ $2.40 70 ml
7. 7 Parmesanpack 200 g ≈ $6.00 20 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cube the pumpkin², finely dice the onion⁴ and mince the garlic⁵. Cut the bacon³ into strips.

2. Cook the pasta¹ in salted water until al dente, reserving ⅓ cup of pasta water.

3. Fry the bacon³ 4–5 minutes until crispy, then set aside some for serving.

4. In the bacon³ fat, sauté the onion⁴ 3 minutes, add the garlic⁵ and pumpkin², then pour in ¼ cup water and simmer 8 minutes until tender.

5. Mash some of the pumpkin² with a fork, stir in the cream⁶, cheese, salt, and pepper, and warm through 2 minutes.

6. Toss the pasta¹ with the sauce, adding pasta water as needed, and warm 1 minute. Top with bacon³.