Pumpkin Bacon Linguine

Linguine tossed in a creamy pumpkin sauce with crispy bacon, browned butter, shallots, fresh sage, and Parmesan cheese.

Course Main Dishes

Cuisine Italian-American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 751kcal

Author Michelle Ordever

Equipment

Ingredients

4 slices bacon streaky bacon
12 ounces linguine
6 tablespoons unsalted butter cut into 6 even pieces
3 shallots diced
2 garlic cloves minced
3-4 fresh sage leaves
1 cup pure pumpkin purée canned or homemade
½ cup heavy cream double cream
Black pepper to taste
2 ounces Parmesan cheese shaved into strips

US Customary - Metric

Instructions

Cook the bacon in a large, light-colored skillet over medium heat until crisp. Transfer to a paper towel-lined plate.
Add the sage leaves to the bacon drippings and cook for 3-4 minutes, until crisp. Transfer to the plate with the bacon.
Cook the linguine according to the package directions. Drain well without rinsing and keep warm.
Carefully wipe out the skillet used for the bacon. Add the butter and cook gently over medium heat until melted. Reduce the heat to medium-low and continue cooking for 5-6 minutes, stirring occasionally, until the butter turns golden brown and begins to foam. Watch it carefully to prevent burning.
Add the shallots and garlic to the browned butter and cook for 2-3 minutes, until softened and fragrant.
Stir in the pumpkin purée and heavy cream. Cook for 2-3 minutes, until the sauce is heated through.
Add the drained linguine to the pumpkin sauce and toss until evenly coated. Season with black pepper to taste. Additional salt shouldn't be necessary because the bacon and Parmesan add saltiness.
Break the crispy bacon into large pieces and crumble the fried sage leaves.
Twirl the linguine onto serving plates and top with the crispy bacon, sage, and Parmesan shavings. Serve and enjoy!

Notes

Tips

Use a light-colored skillet, such as stainless steel or ceramic, to easily see when the butter changes color.
Watch the butter closely as it browns. It can go from golden and nutty to burnt quickly.
This recipe requires pure pumpkin purée, not sweetened pumpkin pie filling.
Don't rinse the linguine after draining, as the starch remaining on the pasta helps the pumpkin sauce cling to it.
For meal prep, make a double batch of browned butter and freeze the extra in an ice cube tray for future recipes.

Substitutions

American-style bacon is closest to streaky bacon in the UK.
Canned pumpkin purée isn't as common in UK supermarkets, but it can be found in some larger stores and online. Homemade pumpkin purée can also be used. Do not use pumpkin pie filling!

Leftovers

Let leftovers cool before transferring them to an airtight container and refrigerating.
The pumpkin sauce will thicken during storage. Add a small splash of cream or water when reheating if needed.
Reheat gently until piping hot throughout before serving.
Not suitable for freezing

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition