- Place the garlic (still in their jackets) into a toaster oven and roast for 10 minutes on medium heat, about 165-175˚C, or 325-350F. (In the meantime, prepare the rest of the ingredients.) When the garlic is done, remove from the oven and let cool a little before handling. Remove the jacket and mash the garlic with a fork.
- Heat a large saucepan and add the bacon. Cook to your desired “doneness” (crispy, or just lightly browned). Set aside the bacon.
- Add the butter and onion to the pan. Fry for 1 minute until fragrant, then add the garlic and fry for another minute and breaking up the mashed garlic in the process.
- Now in goes the pumpkin, season it with some salt and pepper, and stir to mix well. Place a lid on and cook for 10 minutes on medium heat, giving it a good stir at every 3 minute intervals, making sure to scrape any browned bits from the bottom of the pan.
- Add the milk and chicken stock and bring it to a boil. Simmer on medium for 5 minutes, stirring to blend the mushy pumpkin with the liquid. Remove from heat.
- Mix 2 tbsp of the pumpkin sauce to the beaten egg. Now slowly drizzle in the egg into the sauce, 1 tbsp at a time, stirring vigorously to get a smooth, creamy sauce.
- Toss in the cooked pasta, herb, and cucumber, and stir to mix well. Adjust seasoning to taste and serve.
*you can add or reduce the amount of liquid depending on the desired consistency. i was guesstimating so please do your own adjustment. bear in mind that the sauce thickens upon standing.