1 shallot, chopped
50g bacon, chopped
500g pumpkin, peeled, seeded and diced
200ml white wine
15g butter
350g pasta
1tbs parsley
40g Parmesan, grated
Heat oil and cook shallot over low heat for 5 min.
Add bacon and increase heat to medium and cook, stirring for 4- 5 min.
Add pumpkin, season with s&p, lower heat and simmer. Gradually add wine for 20min (without drinking too much) until pumpkin is pulpy.
Remove from pan and stir in butter.
Sauce should be creamy and moist.
Cook pasta.
Mix together.
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