12/04/2012 12:08 pm ET Updated Feb 03, 2013

Pumpkin and Bacon Pasta


The skies over the Bay Area unleashed this morning with pounding rain and hallowing winds. With ominous weather conditions that are not typical for the Bay Area, my hubby and were fascinated by watching and listening to Mother Nature's fury. We weren't sure if she was mad or simply helping us to prevent a drought in the springtime. I would like to think it is the latter.

It was amazing to see the gutters clogged and mounds of rain gushing down towards the ground. The end of our court had water piling up and spouting up from the storm drains. The great news was that we were able to stay inside and not have to drive through the treacherous conditions on the road.


We enjoyed our hot cups of coffee, a bit of Good Morning America and some fresh-off-the-griddle pumpkin pancakes. Speaking of pumpkin, my affection for anything pumpkin continues with this quick pasta dish I created. It is hearty, flavorful, textural and ever so satisfying. Wherever you are in the globe, I hope you had a sublime Sunday!

Pumpkin and Bacon Pasta

2 ½ Cups Roasted pumpkin cubes
10 Slices Apple Wood Smoked Bacon, cooked crispy and crumbled
1 lbs. Linguini, cooked according to package
2/3 Cup Ricotta Salata Cheese
2/3 Cup Parmesan Cheese
6 Garlic large cloves, minced
10 to 12 Fresh sage leaves, roughly chopped
½ Cup Olive Oil (more if desired)
½ Cup Flat leaf parsley, roughly chopped
¼ Cup Pepitas

Preparing the pumpkin:

Take one sugar pumpkin and cut it into quarters and remove all seeds and pulp. With a sharp knife, cut away the outside skin. Then cut it into ½ inch cubes. Lay cubes onto a sheet pan with sides and toss with olive oil and salt. Bake for 30 minutes at 350 degrees or until tender. Remove from oven and set aside to cool.

Preparing the pasta:

Prepare the pasta according to the package until al dente. Drain into a colander and set aside. Meanwhile add the garlic and olive oil to a large skillet. Cook over medium for two to three minutes. Add the cooked pasta and toss. Add more olive oil if too dry. Heat through for two minutes over medium. Toss in the cooked bacon, sage and parsley, and season with salt and pepper. Taste and add more seasoning and sage or parsley if desired. Add to a large bowl and toss with the ricotta salata and Parmesan cheese. Sprinkle the pepitas on top and serve. Have a bowl of Parmesan cheese near by to add extra if desired.