Pumpkin Penne with Bacon

Prepare the ingredients. Prepare all the ingredients and bring a pot of water to a boil for the pasta 🍝✨

Clean the pumpkin. Clean the pumpkin, remove the stem and scoop out the seeds (you can save them and use them for stock).

Grate the pumpkin. Finely grate part of the pumpkin.

Slice the pumpkin. Slice the remaining pumpkin into slices.

Sauté the grated pumpkin. Sauté the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a little water as it cooks so it doesn't burn. After cooking, pass it through a fine sieve.

Sauté the pumpkin slices. Sauté the pumpkin slices in a pan with a little oil for about 2–3 minutes on each side over medium heat until golden, then set aside.

Cook the pasta. Cook the pasta in boiling salted water according to the package instructions.

Chop the bacon. Cut the bacon into smaller pieces.

Fry the bacon. Fry the bacon in a pan with a little oil for about 3–4 minutes over medium heat until golden.

Make the sauce. Add the pumpkin purée, cream and the cooked pasta to the pan with the bacon, add grated Emmental and mix thoroughly. Cook briefly so the sauce coats the pasta nicely.

Serve. Serve sprinkled with grated cheese and the slices of sautéed pumpkin 🍽️✨