Cook Time 40 minutes
300g eye bacon rashers, cut into strips
500g mushrooms, roughly diced
300g spaghetti, dried
For the creamy sauce
5ml extra virgin olive oil
1 medium brown onion, diced
1 clove of garlic, peeled & minced
200g cauliflower, grated
25g pumpkin, finely chopped
350ml chicken stock
1 tsp Dijon mustard
1 ½ tbsp grana padano
1 tsp butter
Salt & pepper to taste
1 egg yolk
Flat leaf parsley, rough chopped
Grana padano, grated
Pre-heat oven to 180°C. Evenly distribute mushrooms & bacon on a non-stick baking tray and roast approximately 10 minutes or until slightly caramelised.
Heat olive oil in a large deep non-stick frying pan, over medium heat. Sauté the onion for 3 - 4 minutes or until translucent. Add garlic & cauliflower and cook for a further 4 minutes until cauliflower starts to soften. Add pumpkin, Dijon mustard & chicken stock then simmer for 5 minutes until the pumpkin and cauliflower are soft. Remove and blend in a food processor until completely smooth.
Meanwhile, bring a large pot of water to the boil and cook spaghetti for 9 – 10 minutes or until al dente, then drain.
Add pureed sauce, grana padano & cream to the pan and bring to a simmer. Remove sauce from heat and stir egg yolk through the sauce; season with salt and pepper to taste.
Add cooked drained spaghetti, roasted bacon & mushrooms to the sauce and stir until sauce is evenly mixed through. Divide mixed pasta into 4 bowls and garnish with fresh chopped parsley and grated grana padano cheese.