Roasted pumpkin and bacon cream pasta

This pumpkin, roasted in cumin and bacon fat and served in a creamy bacon-y pasta, can be whipped up in 20 minutes with a glass of wine in one hand and the other one tied behind your back. This folks, is a recipe to impress friends, husbands, wives and lazy people together.

Ingredients

• ¼ Jarrah pumpkin
• 400g shortcut bacon
• 1 brown onion
• 2 teaspoons cumin
• salt and pepper to taste
• 500ml lite cream
• 500g Tagliatelle

Method

1. Slice pumpkin into wedges, sprinkle with cumin seed and spray with extra virgin olive oil
2. De-rind the bacon but leave it in full pieces.
3. On the same tray, lay the bacon pieces around the pumpkin wedges.
4. Bake the bacon and the pumpkin on a tray until both are cooked.
5. Boil water and cook pasta as per packet instructions.
6. Remove bacon and pumpkin from the oven and cut them into chunks.
7. Fry onion in pan until brown, add bacon, and pumpkin and pour cream over to create a chunky sauce.
8. Pour pasta sauce over cooked al dente linguini pasta.

Enjoy!