172. PENNE with PUMPKIN, BACON, and CREAM SAUCE

2 cups fresh pumpkin, steamed (or 1 can of puree)
1 pound penne
6 strips thick-cut bacon
2 cloves minced garlic
3/4 cup cream (or milk)
1 tablespoon parsley, finely chopped
1 cups parmesan cheese, grated

If you're using fresh pumpkin, cut it into quarters and steam until soft. Peel off the skin and mash. Cook the penne al dente. Use lots of water, don't add salt, and don't overcook the penne. In a deep skillet, cook the bacon. Remove any gristle, but save the grease. Dice the strips. Lower the heat and sautee the garlic in the bacon grease with the diced bacon. Garlic burns very easily, so stir often. (If you want to be really fancy, let the bacon grease cool and cook the garlic on the lowest setting for about 20 minutes until it's golden brown.) Add the mashed (or canned) pumpkin, parsley, and cream. Stir until warmed. Drain the pasta. Stir in the grated parmesan, then the sauce. Mix well and serve immediately.


courtesy of: Jim Carson, Seattle, Washington