350g tagliatelle or fettuccini
1 red onion, thinly sliced
2 cloves garlic, crushed
3 hickory smoked bacon rashers, trimmed of fat, julienned
200g butternut pumpkin, peeled into ribbons or coarsely grated
juice of 1 lemon
2 cups baby spinach leaves
1 cup fresh ricotta cheese
Turkish Bread Croutons, to serve (see below)
Bring a large saucepan of water to the boil and cook pasta according to packet directions. Reserve ½ cup of the cooking liquid then drain well.
Meanwhile, heat 1 tablespoon olive oil in a non-stick frypan over medium high heat. Add the onion and cook for 2 min. Stir in the garlic. Add the bacon and cook for 3-4 min or until starting to colour.
Add the pumpkin ribbons and reserved cooking liquid and cook for 2 min or until pumpkin is tender. Stir in the pasta, lemon juice, spinach and 1 tablespoon extra virgin olive oil. Season with salt and pepper. Top with dollops of ricotta and Turkish Bread Croutons.
TURKISH BREAD CROUTONS
Cut ¼ loaf of fresh Turkish bread into 2cm cubes. Drizzle with olive oil and toss to coat. Bake in a 200C (180C fan forced) oven for 5-7 min or until crispy.