FRIJE

Instructions

• 1.   Bring a pot of salted water to a boil. Cut the pumpkin in half, peel it, remove the seeds, and cut it into cubes. Cook for 10 minutes in the boiling water.
• 2.   Meanwhile, cook the spaghetti in boiling salted water, following the instructions on the package.
• 3.   Rinse and dry the sage leaves, chop them. Cook the bacon in a pan for a few minutes. Set aside.
• 4.   Drain the pumpkin, blend it with the condensed (unsweetened) milk, salt, and pepper. Add some cooking water for a smoother pumpkin cream.
• 5.   In the pan, mix the pumpkin cream with the bacon and spaghetti. Serve and sprinkle with grated Parmesan and sage.
• 6.   In the pan, mix the pumpkin cream with the bacon and spaghetti. Serve and sprinkle with grated Parmesan and sage.

Nutritional information *

Reference

• www.supertoinette.com/recette/4778/spaghetti-a-la-creme-de-potimarron-et-lardons.html?diaporama=6