Look at this Carbonara it’s Spaghettini Carbonara with Pumpkin ….yum
As well as making this awesome Carbonara, I’ve been writing recipes for Australian bananas website. I have lots of bananas everywhere so have sculled a few of these Banana Blackberry smoothies
Well I thought banana and blackberry smoothie was a good idea, and it was.
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.
Spaghettini Carbonara with Pumpkin
Ingredients
- 500 gm pumpkin more or less, chopped into 2cm pieces
- 400 gm Spaghettini or spaghetti
- 200 gm bacon eye bacon, chopped
- 100 gm parmesan fine grated
- 375 ml cream (1 1/2 cups) (or light carnation cream if you like)
- 2 cloves garlic crushed
- 150 gm onion small finely diced
- 60 ml olive oil 3 tablespoons
- 5 gm salt and pepper to taste
- 1/2 cup parsley chopped flat leaf
Instructions
- 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 1/4 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 1/2 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.
I’m another who has never heard or seen a Papple, they sound very intriguing. I will start to keep my eye out for them. The crackling on that pork made my mouth water. I’ve seen several posts refer to Murray Valley pork, wish we had similar quality meat here in the US.
Thanks Liz. Yes it is actually pretty amazing Pork. Funny those papplez they were at a particularly ungourmet store
I’ve never seen a papple but now I really want to try one!
I am surprised I saw one before you Helen
i am not a big pasta eater but when i do i like really thin stuff like angel hair. love the look of this pasta dish. i have never heard of or seen papples. sounds intriguing.
I love Angel hair too thats why I have used this spaghettini. I dont eat it that often but when i buy this pasta I can’t stop
I have to say that crackling looks pretty crunchy, now that’s all I want for dinner Tania! 😉 Papples are something new to me too – this is the first time I’ve even seen a apple. This is why #IMK is so great – you get to see new things you’ve never seen or heard of before but now want to try. See you at MissFoodFairy for #IMK https://missfoodfairy.com/2016/06/08/in-my-kitchen-june-2016/
Tania, I loved your description of Papples — “sort of tropical laid back flavor.” Sounds like something I’d like to try, based on your recommendation alone! Your carbonara looks delectable, as does your roast pork with crackling. So many good things going on In Your Kitchen. Thanks!
Ha funny eh. but thats what it tastes like…..
What a gorgeous looking pasta! I cannot believe how perfect the strands of spaghetti look – delish!
Hi Jayne, thanks for that lovely comment
Your spaghetti carbonara look amazing… now I am hungry. Interesting, never heard of a papple before.
Thanks Moya. Seems Papples are a mystery to everyone so far
Oh boy! We need pumpkin in this house stat! Looks so much better than the bangers, gravy and mash we are having here for dinner!
I cannot wait to explore your site I am so glad I linked up with YWF.
I think I saw that pasta in the deli up the road yesterday. I didn’t buy it because I’m quite sure it was $20.00 a packet! You cooked your pork beautifully! And like you, I don’t buy supermarket pork – nothing intensively farmed as it’s so cruel! I think a banana and blackberry smoothie is a lovely way to start the day xx
Ha yes Charlie it is expensive but shouldn’t be that much. it’s pretty damn good. Nice to have you visit Charlie
Papple??! Haha never heard of it before but it sounds delicious. Your pasta sounds great too – perfect for busy times.
Yes a Papple I am sure you will have them in China soon!
OMG the pork rack has ruined my day because this is all I want. 🙂
I’ve never heard of a papple either and I’ve definitely never seen one. You get everything in Sydney. I never saw one in New Zealand when I lived there either.
I would love spaghettini carbonara with pumpkin – that’s my kind of meal.
That Pork rack was heavy .!
I love the look of your pasta, thanks so much for sharing it with YWF too. I must get onto my IMK post as well!
Hi Vicki. So much to do so little time
Oh, tax returns! I think I need a serve of this first! 😉
It’s about lunch time over here..I am getting really hungry staring at your pasta! Have never seen papples…didn’t even know they exist at all..
Hi Angie thanks for staring at my pasta!