🥄Ingredients:
🔸300g pasta
🔸400g butternut squash, peeled and diced
🔸150g bacon, chopped
🔸2 tablespoons olive oil
🔸1 teaspoon turmeric powder
🔸1/2 teaspoon ginger powder
🔸1/2 cup heavy cream
🔸1 cup ricotta cheese
🔸Salt and pepper to taste
🥄Instructions:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large pan, cook the bacon over medium heat until crispy.
In the same pan with the bacon, add the olive oil if needed and heat over medium heat. Add the diced butternut squash and cook, stirring occasionally, until it starts to soften and brown, about 8-10 minutes.
Sprinkle in the turmeric, ginger, stirring to coat the vegetables evenly. Cook for another 2 minutes.
Pour in the heavy cream, stirring well to combine. Let the sauce simmer gently for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Stir in the ricotta cheese until well combined and heated through.
Add the cooked pasta to the pan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, you can add a splash of pasta water to reach the desired consistency.
