• Prep. 10 min /

  • Cook time 35 min /

  • 4 portions

Steak de bacon | 325g
Steak de bacon | 325g


  • 375 g packet of F. Ménard bacon steak (sold at IGA)
  • 1 large yellow onion, diced
  • 2 tbs. minced garlic
  • 1/2 cup white wine
  • 1 cup pumpkin puree
  • 4 cups chicken broth
  • 1/2 tsp. ground nutmeg
  • About 250 g dry spaghetti
  • 3/4 cup grated cheddar cheese
  • 1 cup thick whipping cream
  • Salt and pepper, to taste
  • Parmesan, to serve


  • Heat a large cast iron skillet or saucepan. Chop bacon into small cubes, and cook until crisp (bacon steak takes about 20 minutes to cook). Remove the bacon and let it sit on a paper towel to remove excess fat. (If there is a lot of bacon fat in the pan, a lot of it should be removed.) Reduce the heat to medium and cook the onion until it is tender. Add the garlic and cook for about 30 seconds.
  • Add the white wine and deglaze the bottom of the pan. Cook for about 1 minute. Add the pumpkin puree and chicken broth, and stir until you get a smooth mixture.
  • Add the pasta and cook for about 10 minutes, stirring occasionally. Stir in cream and nutmeg. Season with salt and pepper to taste, and continue cooking for about 3 minutes.
  • Remove from heat and add cheese and bacon at the last minute.