A delightful pasta dish combining the creamy richness of pumpkin with the savory crunch of bacon.
Dice the onion and bacon into small pieces.
Cut the bacon into even pieces to ensure uniform cooking.
In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside.
Cook the bacon slowly to render out the fat and achieve maximum crispiness.
In the same skillet, sauté the onion until translucent.
Use the bacon fat to sauté the onion for added flavor.
Add the pumpkin and cook until tender. Blend the mixture until smooth.
Add a splash of water if the pumpkin starts to stick to the skillet.
Return the blended pumpkin to the skillet. Stir in the white wine, cream, and nutmeg. Simmer gently.
Simmer the sauce gently to meld the flavors without curdling the cream.
Cook the pasta according to package instructions. Drain and set aside.
Reserve some pasta water to adjust the sauce consistency if needed.
Combine the pasta with the sauce, and top with crispy bacon and grated Parmesan.
Toss the pasta in the sauce to coat it evenly before serving.
Garnish with fresh parsley and serve immediately.
Serve the dish hot to enjoy the creamy texture and flavors.
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