Whilst enjoying myself with the children at The Big Feastival this Summer I took advantage of a fab offer where £29 gave me an annual subscription to Jamie magazine, a copy of Save with Jamie (which is a really handy cookbook to have in your collection by the way), some beechwood salad tongs, some seeds and a copy of Jamie’s Seasonal Recipe Yearbook. We’ve been cooking quite a bit from the Jamie Magazine Seasonal Yearbook including this recipe today (page 94), which I must say it delicious and a must, even if like me, you aren’t very keen on pumpkin…
1tbsp oil 1 onion, sliced 1 tsp fennel seeds Pinch of dried chilli flakes 6 rashers of bacon, chopped 1 small pumpkin, peeled and chopped 100ml single cream 400g spaghetti 2 tbsp pine nuts toasted NB: Jamie’s recipe also uses a large handful of spinach, which I left out due to my overly fussy ‘urgh there’s leaves in my dinner’ children.
Heat the oil in saucepan and add the onion, cooking until soft.
Add the fennel seeds and chilli flakes and cook for another minute. If you have younger children who aren’t keen on chilli heat, just pop the chilli flakes to the side and sprinkle over the grown ups plates of pasta at the end.
Add the chopped bacon to the pan and cook for five minutes.
Turn the heat down low, add the chopped pumpkin to the pan and cook for twenty minutes, partially covered.
After the pumpkin has been cooking for fifteen minutes, boil the kettle and get a pan of slightly slated boiling water on the go, ready for the spaghetti. If you are using dried spaghetti start cooking it now. If fresh spaghetti is how you roll then check it’s cooking times and boil accordingly.
Uncover and add the cream and spinach, if you are using any and stir well. Cook for five minutes.
Add everything together, give it a really good mix and serve, sprinkled with the toasted pine nuts.
It tastes SO good.