On Saturday night I thought at first, as a main dish, and rich enough, though not overly heavy. The idea behind this dish is the contrast between the pumpkin, sweet, and bacon, to garnish salt, and the linguine are entrusted to the strong embrace of the mushroom sauce. Try it.
INGREDIENTS
A difference when the sweet, the amount should be established here eye, or rather, to taste. As you can see from the picture, we decided for two hearty. Then regulator at will.
For mushrooms I used a package of dried mushrooms.
Pumpkin Tomato Bacon
Extra virgin olive
Provolone Garlic (fresh)
Thyme (fresh is best, but I had only one dry).
chopped fresh parsley.
salt and pepper.
PREPARATION Clean the pumpkin and cut into cubes (more or less than a handful per person).
Heat a nonstick pan and sauté the pumpkin with a little oil, salt to taste, lower the heat to low and cover with a lid for five minutes. The pumpkin should be soft and toasted on the outside, otherwise it would change flavor, hence the need to cover. When cooked, set aside the diced pumpkin.
In the same pan, without adding anything, cook the bacon, cut into strips, until it becomes crispy. Put aside the bacon.
In the same pot, after having drained the oil and bacon fat, add a little 'extra oil and a clove of garlic. Sauté the mushrooms and add previously soaked in warm water for twenty minutes and then rinsed under running water. Sautee a few minutes and then add the diced tomatoes and thyme. Season with salt and pepper and cook.
Meanwhile, cook the pasta, drain and jump along with the mushrooms, whether to add a little 'cooking water, grate a bit' of provolone and add a sprinkling of fresh parsley, and Serve.
Now add the pumpkin over the pasta and bacon, another sprinkling of parsley and you're done.
Enjoy.
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