Linguine with Pumpkin Carbonara

Summary

Ingredients

• 1 kg Hokkaido pumpkin (se)
• 2 onions)
• 80 g breakfast bacon, sliced
• 2 tablespoon olive oil
• 500 g linuine
• salt
• Pepper, more colorful, from the mill
• 3 tablespoon capers from the jar
• 3 egg yolks, Gr. M, very fresh
• 200 g whipped cream
• some basil leaves for garnish

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Instructions

1. Clean, wash, halve and core the pumpkin, then cut into 1 cm cubes. Peel and dice the onions.
2. In a pan, leave the breakfast bacon slices crispy without adding fat over medium heat, turning once. Then drain on kitchen paper.
3. Put the pumpkin and onion cubes with the olive oil in the frying fat and sauté over a medium heat for about 10 minutes.
4. Cook the linguine al dente in plenty of boiling, lightly salted water.
5. Season the pumpkin cubes with the onion cubes in the pan with a little salt and colored pepper from the mill. Just before the end of the cooking time, stir in the capers.
6. Mix the egg yolks with the cream. Drain the linguine, collect some of the pasta boiling water and put the linguine back into the pot. First stir the egg yolk and cream mixture into the hot noodles and then the pumpkin mixture. Stir in some pasta boiling water as needed.
7. Divide the pasta on plates, break the bacon into pieces and spread over the top. Garnish with a few basil leaves.