Burnt butter spaghetti with crispy bacon & sage
Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Spaghetti tossed with burnt butter sauce, lemony capers, tomato and pumpkin. Topped with salty bacon and crispy sage leaves.

No pork option - replacement is smoked turkey.
Gluten friendly option - pasta is replaced with GF pasta.
1. Bring a saucepan of water to the boil. Cook pasta for 4-6 minutes, or until al dente. Reserve 1/2 cup cooking water and drain. Return to saucepan.

2. Slice bacon and pick sage leaves. Add to frypan over medium heat with 1 tbsp oil. Cook for 3-4 minutes, or until crispy. Remove to paper towel to drain.

3. Peel and dice onion. Add to pan as you go along with pumpkin. Cook for 4-5 minutes, or until softened. Chop tomatoes and add to pan for 3-4 minutes, or until blistered. Toss into pasta pan.

4. Chop drained capers and chilli. Reheat pan to medium heat. Add to pan with 40g butter, 1 tbsp olive oil and crushed garlic. Stir for 2-3 minutes until foaming. Remove from heat.

5. Scrape butter into pasta and toss all together with vegetables. Add cooking water to loosen if needed. Season with salt and pepper.

6. Divide pasta between bowls. Top with crispy bacon and sage. Serve with a side of watercress.

Notes:
Toss a little olive oil through the pasta after draining to prevent it from sticking together.

No pork option - replacement is smoked turkey.

Gluten friendly option - pasta is replaced with GF pasta.
spaghetti 500g

bacon 1 packet (100g)
sage 1 packet

red onion 1
diced pumpkin 300g
tomatoes 3

capers 1 jar
Red chilli 1
garlic 3 cloves

watercress 1 bunch

From your pantry:
oil (for cooking + olive), butter, salt, pepper