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Cavatappi with Butternut & Bacon

  • 20 min
  • 10 min
  • 6
  • Medium
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Recipe Ingredients

  • 550g peeled butternut, cut into 4 large chunks
  • 200g thick-cut bacon, chopped
  • 3 cloves garlic, finely chopped
  • ½ tsp chilli flakes
  •  salt
  • ⅔ cup evaporated milk
  • 6 large fresh sage leaves, chopped
  • 450g cavatappi pasta
  • ½ cup coarsely grated
  • Pecorino cheese

Recipe Directions

  1. Heat a large covered pot of salted water to boiling on high. Coarsely grate butternut.
  2. In a 30cm frying pan, cook bacon on a medium heat for 8 to 10 minutes or until it is crisp, stirring occasionally. With a slotted spoon, transfer bacon to a small plate. Drain and discard all but 2 tbsp of fat from the frying pan.
  3. To the same frying pan, add garlic and chilli flakes. Cook for 30 seconds, stirring. Add butternut and ¼ tsp salt. Cook for 10 minutes, stirring and mashing frequently. Stir in evaporated milk and sage. Cook for 2 minutes. Remove from heat.
  4. While butternut cooks, cook pasta as label instructs. Reserve ½ cup cooking water. Drain pasta well; return to pot. Add bacon, butternut mixture, Pecorino, reserved cooking water and ½ tsp salt, tossing until well coated.
EACH SERVING About 2 135kJ, 21g protein, 70g carbohydrate, 17g total fat (8g saturated), 4g fibre, 41mg cholesterol.

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