Move over spaghetti and meatballs, there is a new combination in town that will surprise and delight your senses as well as Thanksgiving guests!
The sweetness of the pumpkin paired with a carbonara sauce is a match worthy of bread and butter, fish and chips, or cheese and wine. This recipe is perfect as an appetizer or a full meal.
You can pick up the complete frozen meal at The Platter Co in Aldershot, or make your own Carbonara Sauce at home using this recipe.
The Platter Co.
905.464.1138
175 Plains Road East, Burlington
INGREDIENTS
Damn good Olive Oil (recommend - Olives en Folie - Oakville)
1 teaspoon Salted Butter
1/4 cup - White Onion - Grated
1 teaspoon Chopped Garlic
1/3 cup White Wine (recommend Citra Italian White Table Wine)
Thick Cut Bacon - into bacon bits (J & G Meats - Aldershot)
35% Cream
1 cup Grated Parmesan Cheese
Freshly Cracked Pepper
METHOD
In a frying pan, add a good amount of olive oil and a teaspoon of butter to cover the base of the pan. When hot, add the chopped bacon bits. There is no official size here, it's purely a preference!
Before the bacon bits get crispy, add the grated onions and garlic so they all are cooked at the same time. When you can smell the beautiful fragrant garlic, add the wine and give it a lovely stir! This will help caramelize the goodies in the pan!
Next, add the cream (do not think diet here - you need the 35% cream!). With a whisk or wooden spoon give your arm a workout as we need to thicken this up! Keep stirring (on medium temperature) and slowly add the Parmesan to help it along the way. If you want to add more wine - do it! Need more parm - do it! This is a fun recipe and you can add more of anything!
Pick up your frozen Pumpkin Ravioli at The Platter Co. Boil the ravioli (from frozen) in salted water, about 10 minutes or until they float to the top (think perogies). Plate and pour on the sauce! Add grated parmesan, a sprinkle of chopped parsley and freshly cracked pepper and enjoy with more wine (in a glass this time).
