Pumpkin Bacon Sage and Brown Butter Pasta - Eat Mediterranean Food

Fall is officially here, and pumpkins are abundant at the markets. This recipe combines all the delicious fall flavors into one tasty dish. It is the perfect comfort food for a cozy autumn dinner. The sweet pumpkin creates a creaminess all by itself, while the browned butter provides a nutty base for the crispy bacon and earthy sage. All left to do is finish with a few fresh Parmesan cheese shavings.

Every bite of this pasta is a symphony of subtle flavors and textures. This dish is a perfect example of how a few simple ingredients and different textures can come together to create something exceptional. It is a blend of sweet, savory, and crunchy flavors. An irresistible meal you’ll be eager to make again and again.

Part of what makes the sauce taste so delicious is the use of brown butter. But you may ask me, “what is brown butter, and how do you make it?”

Chefs often refer to brown butter as liquid gold. It is regular butter that has been slightly past its melting point until the milk solids caramelize. This gives it a beautiful golden-brown color and an unmistakable rich nutty flavor that will take your dishes to the next level. No wonder the French term for brown butter is “beurre noisette”! It adds complexity and an extra layer of flavor.

The key to success is to watch it carefully during the cooking process. It can go from nutty brown deliciousness to burnt in just a moment. So don’t walk away while preparing it. You should keep an eye on the color transformation from yellow to a toasted brown color. Also, it is best to use a light-colored (or stainless steel) skillet, such as ceramic or stainless steel. This way, you’ll see the milk solids while the butter is cooking so that they brown evenly and are not burnt.

Store the butter in an air-tight glass container in the fridge for up to two weeks, or freeze it in ice cube trays for later use.

The cooking time will depend on the amount of butter you’re using, the heat (we recommend melting over medium/medium-low heat), and the size of your pot.

Use high-quality butter to achieve the best results. I recommend using unsalted butter so you can control the amount of salt in your dish.

The pasta you choose to serve with any dish is a matter of your preference. However, different shapes of pasta work better with different kinds of sauces.

When you make creamy sauces like this, longer pasta shapes, like linguine, fettuccine, tagliatelle, or even spaghetti, work best. For this recipe, I am using linguine.

• Linguine pasta
• bacon
• High-quality butter
• Pumpkin purée (canned or homemade)
• Heavy cream
• Shallots
• Garlic
• Parmesan cheese
• Sage
• Sea salt & Freshly ground pepper

Prepare the linguine pasta according to the directions on the package directions. Drain it using a colander, but do not rinse. Keep pasta warm.

While the linguine is cooking, I start preparing the sauce.

Place the bacon in a large light-colored (or stainless steel) skillet over medium heat and cook until crispy.

Transfer to a paper towel-lined plate and set aside.

Add the fresh sage leaves to the pan with the bacon drippings and cook until crispy, 3-4 minutes. Set aside on the plate with bacon strips.

Let it sit for a couple of minutes, then break the bacon into pieces, and crumble the sage.

Wipe the skillet you used to cook bacon with a paper towel. It doesn’t have to be clean; you just need to remove the access grease. Then, place that skillet back over medium heat.

Add the butter and cook gently over medium heat until the butter begins to melt. Once melted, reduce heat to medium-low and cook until it starts to foam. Continue cooking until the butter turns from yellow to a toasted brown color and has a nutty aroma. Observe it and stir it occasionally, so the butter does not burn; you don’t want to blacken and burn the butter.

Add shallots and garlic to the browned butter and cook for 2-3 minutes or until the shallots and garlic become fragrant.

Stir in the pumpkin purée and the heavy cream. Stir it well and cook the sauce for about 3-4 minutes, until thoroughly heated through.

Add the cooked pasta to the sauce skillet. Toss until it is well coated with the pumpkin sauce. Season with salt and pepper to taste. (Note: Salt is not generally required due to adding bacon and parmesan in the next step).

Serve the pasta on plates and top with the crispy bacon, sage, and parmesan shavings.

You can use prosciutto in place of bacon. Just keep in mind that the prosciutto cooks much faster.

You can use either Parmigiano Reggiano or Grana Padano or Pecorino Romano.

This recipe is easily adapted for vegetarian diners. You need to omit the bacon from the dish.

For a vegan version, omit the bacon, replace the heavy cream with canned coconut milk, and use vegan cheese to grate over the top.

You can use canned pumpkin purée (not pie filling) to save time preparing this dish.

The key to success is to watch your butter carefully. It can go from nutty brown deliciousness to burnt in just a moment, so do not walk away while preparing. For best results, use a light-colored or stainless steel skillet, so you can see the color transformation.

I don’t recommend making this dish ahead of time. However, you can prepare the brown butter in advance to have it ready when a recipe calls for it.

Store the butter in an air-tight glass container in the fridge for up to two weeks, or freeze it in ice cube trays for later use.

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