Spaghetti with squash cream and bacon crumble

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  • 4 portions

Spaghetti à la crème de courge et crumble de bacon | Recette | F. Ménard
Bacon tranché 250g
Spaghetti à la crème de courge et crumble de bacon | Recette | F. Ménard
Bacon tranché 250g
Spaghetti à la crème de courge et crumble de bacon | Recette | F. Ménard

Ingredients

  • 300 gr. butternut squash, cut into small pieces
  • 1 clove of garlic
  • 2 tbsp. olive oil
  • 3-4 tbsp. milk (or vegetable broth)
  • 2-3 slices of F. Ménard bacon, cut into pieces
  • 2 slices of country bread, crushed
  • 1 small spring of rosemary
  • 400 gr. spaghetti
  • 4-5 tbsp. parmesan cheese, grated
  • Salt and pepper

 

Preparation

  • Cook the squash in slightly salted boiling water until tender.
  • Drain the squash and crush it with the back of a spoon.
  • Brown the clove of garlic in a pan with olive oil.
  • Add crushed squash, milk and rosemary.
  • Simmer for 5 minutes over medium low heat, stirring.
  • In another pan, sauté the bacon until golden and crispy.
  • Remove the bacon and put it in a dish with an absorbent paper.
  • In the same pan, brown the breadcrumbs in bacon fat for 2 minutes until crispy.
  • Remove from heat and reserve.
  • Cook the spaghetti in boiling salted water, according to the indications on the package.
  • Drain pasta al dente, add squash cream and parmesan cheese.
  • Serve the spaghetti on the plates.
  • Sprinkle abundantly with F. Ménard bacon, breadcrumbs and freshly ground pepper.
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