Butternut Spaghetti with Crispy Bacon, Camembert and Toasted Pumpkin Seeds
Checkers - May 10th, 09:08
Gluten-free and ever-so-indulgent, butternut is the new spaghetti.
2 tbsp. (30 ml) olive oil
1 onion; peeled and finely chopped
1 clove of garlic; peeled and crushed
200 g bacon: diced
1 tbsp. (15 ml) fresh origanum
2 tbsp. (30 ml) Parmesan; grated
Zest of 1 lemon
300 g butternut spaghetti
Salt and pepper
125 g Camembert; sliced
2 tbsp. (30 ml) toasted pumpkin seeds
Handful of fresh basil; to garnish
1. Heat 2 tbsp. olive oil in a frying pan and sauté onion, garlic, bacon, and origanum until golden brown and crisp.
2. Remove from heat and stir through the Parmesan and lemon zest. Set aside.
3. Cook the butternut spaghetti in a pot of boiling water for 2 minutes or until just soft.
4. Strain and add to the pan of crispy bacon.
5. Season with salt and pepper and add the sliced Camembert and fresh basil. Gently toss.
6. Garnish with toasted pumpkin seeds, a little more Parmesan and olive oil and serve immediately.
Serves: 2Click here for more Checkers Recipes
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