Butternut and Bacon Cream Pasta

Ft. Cheese Ravioli

Unbelievably saucy and delicious. However not a one pot meal, you will be glad to have taken up the effort to make this perfect pasta dish.

Ingredients

1 lb bacon, baked in the oven - see bacon recipe

1/4 butternut squash, peeled and diced

1/2 onion, diced

1.5 tbsp garlic powder or fresh garlic (2 cloves)

1 sprig of thyme

500mL whipping cream

2 tbsp butter

1/4 cup Parmesan cheese

600g of cooked pasta of your choosing or 2 packages of ravioli

Opt. Juice of half a lemon to serve.

Process

Cook your bacon, set aside to cool and chop.

Boil your pasta water, add salt.

In a medium saucepan on medium heat, add 1 tbsp butter and sauté your onions and butternut squash for 3-4 minutes. Add one ladle of boiling water to your pan to aid cooking and deglaze browned bits.

Once water has evaporated, add your cream, thyme and garlic powder. Stirring continuously for 4-5 minutes. Turn heat off and let cool slightly.

You will then blitz your sauce either using a hand immersion blender or traditional blender. Caution must be taken if your liquid is piping hot.

Once your sauce reaches a smooth consistency, add it back to your pot and set aside.

Your bacon should be ready by now, as should your pasta water.

Drop your pasta and strain once cooked through, or almost.

Turn heat to low on your sauce pot, add your strained pasta to your sauce, along with chopped bacon, parmesan cheese, black pepper and remaining 1 tbsp of butter.

Cook and stir for another 2 minutes until heated through.

Turn heat off, let cool for a few minutes, this will help the sauce tighten to desired consistency.

Serve and squeeze lemon juice over top to finish this perfectly balanced and comforting meal.

Enjoy.