Everyone knows pasta is a dangerous zone to get into when you’re on a diet, but this low-carb spaghetti is an exception. While it comes with tantalising bacon sauce, the dish is tossed together in a mix of protein-rich ingredients, coupled with pumpkin strips for spaghetti and nuts to keep you full.
- 1.5 kg butternut pumpkin, peeled
- 2 tbsps extra virgin olive oil
- ½ cup (55 g) coarsely chopped walnuts
- 2 tbsps pepitas (pumpkin seed kernels)
- 4 rashers (260 g) bacon, trimmed, chopped
- ⅔ cup (160 ml) pouring cream
- ⅔ cup (160 ml) milk
- ¾ cup (60 g) grated pecorino cheese
- 1 tbsp chopped fresh chives
Preheat oven to 200 C (180 C fan-forced). Line three oven trays with baking paper.
Using a spiraliser or julienne attachment on a mandoline or V-slicer, cut pumpkin into long thin strips. Combine pumpkin and oil in a large bowl; season.
Spread pumpkin strips in a single layer between two trays. Roast for 12 mins or until just tender; cover to keep warm. If using thinner noodles, you will need to reduce the cooking time. Meanwhile, place walnuts and pepitas on the third tray; roast for 5 mins or until fragrant.
Cook bacon in a medium frying pan over medium heat, stirring occasionally, for 5 mins or until browned. Add cream, milk and ½ cup of the pecorino; bring to the boil. Simmer for 5 mins or until sauce thickens. Season to taste.
Carefully transfer pumpkin to a large shallow bowl. Pour sauce over pumpkin; top with roasted nut mixture, remaining pecorino and chives. Season with freshly ground black pepper. Serve immediately.
TIP This recipe also works with parsnip in place of pumpkin.