Butternut and bacon pasta

Recipe from: 9 july 2010
Preparation time: 10 min
Cooking time: 25 min
 
Makes great leftovers too for lunch the next day!
 
 
 

Ingredients

 
  • 1
    small butternut
  • 1/2
    pack of streaky bacon
  • 250
    ml
    fresh cream
  • 2
    cloves
    garlic
  • 1
    small packet of spaghetti
  • 1
    sprig
    rosemary
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180°C.

Peel and chop the butternut into small rough blocks and place on a baking tray.

Drizzle with a little canola/vegetable oil and season. Roast for 15 mins until just done.

Put some water on to boil for the pasta with a good shake of salt. Slice the bacon into small strips and peel and chop the garlic.

Take the rosemary off the stalk and chop finely. Place the pasta in the pot of boiling water.

Pan-fry the bacon until starting to crisp. Add the butternut ,garlic, rosemary and cook for a further few minutes. Add the cream and cook for a further 5 minutes to thicken slightly.
 

Read more on: boil  |  fry  |  recipe  |  vegetables  |  roast  |  pasta  |  pork
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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