Pasta with Pumpkin and bacon or Speck – easy recipe


Pasta with Pumpkin and bacon or Speck – easy recipe

Pasta with Pumpkin and bacon or Speck is a creamy and tasty first course, balanced in flavors and beautiful to look at!

The recipe is very easy and very fast, in less than 20 minutes you will have prepared a super tasty first course in which the pumpkin cream wraps the pasta making it soft and velvety while the bacon or speck contrasts the sweet taste of the pumpkin.

Pasta with Pumpkin and bacon or Speck is a very easy recipe and lends itself to many variations!

You can prepare your pasta only with Pumpkin Cream (in perfect Vegetarian style) or you can replace the Speck with Italian Sausage (my favorite!).

Pumpkin is fantastic when accompanied by several ingredients such as guanciale, mushrooms, and rosemary or simply with white fresh cream of creamy cheese.

This recipe is one of the ways in which I do believe that the pumpkin is literally glorified. If like me, you love pumpkin, I suggest you also try the Pumpkin Risotto with bacon or speck and the Carrots Pumpkin soup!

As for the pasta format, I recommend you use the short one as penne, mezze maniche, fusilli. In any case, this pasta will really appeal to everyone!

Try it!

Pasta with Pumpkin and bacon or Speck
Pasta with Pumpkin and bacon or Speck 

Recipe Difficulty Level: easy Servings: 4


  • 400 g (14 oz) of pasta
  • 600 g (21 oz) of pumpkin or butternut squash
  • A small piece of onion
  • A little bit of vegetable stock
  • 60 g (2 oz) of sliced speck or bacon
  • 4 tablespoons of parmesan
  • Salt
  • Black pepper
  • Extra virgin olive oil
  • Chopped rosemary (optional)


Boil the water for the pasta.

In the meantime, peel and clean the pumpkin and cut it into pieces. Chop the onion.

In a pan, brown the onion in the thread of oil.

Once the onion becomes transparent, add the pumpkin, the chopped rosemary, and a little bit of vegetable stock. Cook on low heat. Add salt and black pepper.

Cut the speck and brown it on another pan. Once is ready, lay the speck on a paper towel to let it dry.

Once the pumpkin becomes soft, whip it with an electric blender. Pour the cream into a pan (Add a little more pasta cooking water if the pumpkin cream turns out too thick, while cooking it a little more if it turns out too runny).

Boil the pasta in salty water. Once the pasta is ready, put it in the pan, mix, and add the speak and the parmesan.

Enjoy your meal! Buon appetito!

PS: For leavened, cakes and sweets, I recommend using a scale that measures grams and oz so that you can measure the ingredients accurately and get a great result. You can purchase the scale by clicking directly here.

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