This month I have some Spaghettini Carbonara with Pumpkin: In My Kitchen to tempt you, AND I am scared because it is June and I feel like I just did my tax return. It can’t be June Nooooooo!
Ok now I have said that I am under control, I think.
I am not sure I got around to anybodies blog to say hello for In My Kitchen last month. I hope I can visit you this month. Sorry
In My Kitchen June
I am winding down from a lot of banana recipe writing but I have a freezer full of banana pieces. What to do… ?
Well I thought banana and blackberry smoothie was a good idea, and it was.
Have you seen these Papples? They are in my local store at a great price $3.99 . I haven’t seen them before but if you are a New Zealander you may be quite used to them because that is where these ones are from. New Zealand has had commercial crops of them since about 2012 when the first specimens were released. They are a hybrid of several kinds of pears and look a bit like an apple due to their pink blush but they are crunchy and sweet and ever so juicy. I love their dimpled skin and their sort of tropical laid back flavour. Anyway they are called Papples because they look like a cross between an apple and a pear. Have you seen them?. I feel like I’ve been under a rock.
This is a roasted Pork rack. It is A-mazing. I can not tell you just how incredible Murray Valley Pork is. I get to work with a lot of ingredients but this really is on the top of my list. A lot of people don’t buy Pork as the flavour is a bit strong and it dries out so much during cooking. I also do not buy standard supermarket Pork, but this MVP is not like that at all. You NEED to try it. Yes they sent me this rack to test but I SO want you to try it. You may find a stockist in your area. Or get lots of inspiration on facebook
I don’t eat pasta often but I cannot resist Spaghettini, or Sopracapellini as Giovanni Fabbri, the famous pasta maker from Florence, calls it. In other words I love a skinny sketty.
I saw this recipe last week on Good Food Week and loved the idea. It turns out that the huge bucket of it I made has all been eaten. Shari added a delicious mix of pinenuts and sage but I just had the basics, so that’s what mine has.
Here’s the recipe. Maybe it would be good at your house too.
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- 500 gm (more or less) chopped pumpkin (1 lb more or less)
- 400 gm spaghettini or spaghetti
- 200 gm ( 5-7 oz) bacon chopped ( eye bacon)
- 100 gm (3.5 oz) fine grated parmesan
- 1½ cups cream, (approx 375 ml / 12 fl oz) (or light carnation cream if you like)
- 2 cloves garlic crushed
- 1 small finely diced onion
- 3 tablespoons olive oil
- Salt and pepper to taste
- ½ cup chopped flat leaf parsley
- Bring a large saucepan of salted water to the boil. Meanwhile, cut the pumpkin into 2 cm pieces and cook in the boiling water for 10 minutes or until tender. Remove with a slotted spoon.
- Use the same water back to the boil and add the pasta cooking till al dente. Drain reserving about ¼ cup of the cooking water
- Meanwhile add some oil to the heated frypan or deep skillet and add the onion and bacon and sweat and sauté till it is soft and fragrant ( about 4 -5 minutes) then add the garlic and cook a little more. (2 minutes or till cooked through)
- Add the warm pumpkin, cream and water stir well and simmer for several minutes. Add ½ of the cheese. Taste and add salt and pepper if necessary . Simmer for a couple of minutes until it reduces slightly, about 1 -2 minutes. .
- To make mixing simple. Put the pasta into a warm bowl and pour over the sauce. add the parsley and toss to coat.
- Serve with the extra cheese sprinkled over the top.