Pumpkin and Pâtes d’Alsace with Lardons
Earthy-sweet pumpkin cubes, bacon lardons, and a buttery garlic-sage sauce are tossed with the famed egg pasta of Alsace for a comforting meal.
- 1 pound
- 0.50 pound
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil1.50 tbsp See the article
- 25 g
- 1 tbsp
Dairy productsPDO Poitou-Charente Butter4 tbsp See the article
- 115 g
Fruits & VegetablesDrôme white garlic PGI1.50 cloves, minced See the article
- 1.50 tsp
Dairy productsCantal PDO0.25 cup, grated See the article
In a large pot of boiling salted water, cook the pasta according to package instructions; drain well.
Cut the bacon slab into “lardons” or baton shapes. Cook the lardons in a large skillet over medium heat until brown and the fat is rendered, about 15 minutes. Remove to a paper-towel-lined plate to drain.
Heat the oil in the same skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 3 to 5 minutes. Season with Maldon salt and pepper and stir in the parsley. Remove to a plate. Wipe out the pan.
Melt 1 tablespoon of the butter in the same skillet over medium heat. Add the pumpkin and cook, stirring occasionally, until golden brown and tender, about 12 minutes. Remove to a plate. Melt the remaining 3 tablespoons butter in the same skillet over low heat until it begins to foam.