Risotto-style pasta with pumpkin, rosemary and bacon
- Firstly, boil a pot of water and add the 300g of pumpkin, diced, leaving to cook for 20-30 minutes. Once the pumpkin is soft, blend with a hand blender and keep warm over the heat.
- In a large pan, brown the bacon and diced pumpkin in some extra virgin olive oil for a few minutes.
- Once the pumpkin has softened, add the pasta and mix the ingredients, adding the stock, a ladle at a time. Add each ladle of stock once the previous one has been completely absorbed and continue cooking until the pasta is ready.
- At this point, add a few sprigs of rosemary and some black pepper, then serve.