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bacon and squash penne
Ingredients
- 1 1/2 cup penne or your choice of pasta
- 1/4 of a medium-sized sweet mama squash or any other dense-fleshed squash
- 4 rashers of unsmoked back bacon
- 2 shallots
- 2 cloves of garlic
- 2 tbsp creme fraiche
- 1 tsp wholegrain mustard
- salt and black pepper to taste
- parmigiano reggiano
Instructions
- Chop squash into 1.5 cm cubes. Bring a saucepan of water to the boil, add a pinch of salt and cook pasta according to instructions on the pack. In the last five minutes of cooking, add squash.
- While pasta is cooking, prepare the other ingredients. Separate the bacon into fat and lean and chop both separately into small pieces. Mince shallot and garlic finely.
- In a dry pan over low heat, add bacon fat and fry until crisp. Remove crackling and leave liquid fat in the pan.
- Add shallot, garlic and lean bacon and cook over a low heat until shallot is soft.
- When the pasta and squash are ready, remove from heat and drain well. Add pasta and squash to the pan with the shallot, garlic and bacon.
- Add creme fraiche and mustard, stir and season with salt to taste. Remove from heat after creme fraiche has been heated through gently.
- Sprinkle with ground black pepper, grated parmesan and crackling.
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