Pumpkin Alfredo Pasta topped with Curry Candied Bacon

According to my husband, the best pasta I have ever made! This is the perfect side for Thanksgiving for a wow factor!

Ingredients:

• 12 ounce of Bucatini Pasta

• 15 ounce of pumpkin purée

• 2 cup half and half

• 8 ounces of Parmesan- shredded

• 1/2 onion- chopped

• 8 ounces of frozen peas

• 2 cloves of garlic- minced

• 1 tablespoon of yellow curry powder

• 1 tablespoon of herbs de Provence

• 1 teaspoon of nutmeg

• 2 tablespoons of olive oil

• Salt and pepper

For the Bacon:

• 8 strips of bacon

• 1-2 tablespoon of yellow curry powder

• 1/4 cup of brown sugar

Directions:

1. In a large skillet on medium heat, add olive oil and onions. Sprinkle onions with a good pinch of salt and allow to cook until translucent. About 8-10 minutes. Add garlic and cook for about 30 seconds. Add curry powder and herbs de Provence. Cook until fragrant, about 1-2 minutes.

2. Add half and half, pumpkin purée, and nutmeg. Bring sauce to a simmer and then reduce heat and allow sauce to reduce until thickened, about 8 minutes.

3. With heat on low, slowly whisk in Parmesan cheese. Taste and add salt and pepper to taste.

4. In a large pot, boil 4 quarts of salted water. Add bucatini and cook until just al dente, about 9-12 minutes. Reserve 1/2 cup of pasta water. Drain pasta and return back to pot. Add sauce and peas. Toss to coat the noodles. Add a little reserved pasta water as needed to create desired silky consistency.

For the Bacon:

1. Preheat oven to 425 degrees Fahrenheit. Place bacon on a baking sheet and put into the oven for 7 minutes.

2. While bacon is cooking, mix brown sugar and curry powder.

3. At 7 minutes, flip the bacon and then sprinkle with the curry brown sugar mixture. Put the bacon back in the oven for 5-7 minutes until bacon is caramelized and candied. Allow to cool, then break apart and top pasta with it.

Curry bacon is my new favorite food!