RECIPE
1 h 15 min

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. 

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Ingredients For

  • 1 pound
  • 0.50 pound
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1.50 tbsp See the article
  • 25 g
  • 1 tbsp
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    4 tbsp See the article
  • 115 g
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1.50 cloves, minced See the article
  • 1.50 tsp
  • Cantal
    Dairy products
    Cantal PDO
    0.25 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.

Add the garlic and sage and cook, stirring frequently, until fragrant, about 1 minute. Mix in the reserved pasta, lardons, and pumpkin. Serve immediately, topped with the toasted breadcrumbs and Cantal. 

Lardons and Pumpkin pastas
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    Louisiana Rum
    Louisiana Rum
    Guadeloupe cane sugar
    Guadeloupe cane sugar
    See Recipe