The weather has been a rollercoaster this past week, temperature rose to 90 degrees and it felt more like summer than fall. All that ended on Monday, a weather front came through; strong winds, heavy rains, tornado warnings, and of course a power outage up on the mountain. This fast moving storm dropped temperatures 30 degrees in one hour, autumn had definitely returned.
Dinner….I had to regroup since the power was out; I definitely would not be roasting the chicken as I had planned. I remembered I had a box of Cappello’s Gluten and Grain Free Fettuccini in the freezer so I decided to make a quick and easy Pumpkin Cream Sauce with Pancetta. O.K., I didn’t have any pancetta so I substituted country style bacon which is thinly sliced and looks just like pancetta.
½ Pound of Pancetta or thinly sliced Country Bacon
1 ½ Cups Organic Pumpkin Puree (fresh or canned)
1 Cup Coconut Milk (or heavy cream)
2 Tablespoons of Pastured Butter
1 teaspoon Sea Salt
Freshly Ground Black Pepper (to taste)
3 teaspoons Organic Ground Sage
½ teaspoon Organic Ground Nutmeg
1 teaspoon Organic Ground Cinnamon
1 teaspoon Organic Ground Ginger
1 ½ teaspoons Organic Onion Powder
Slice the pancetta or bacon into ¼ inch strips and cook over low heat in a skillet stirring frequently.
When the pancetta/bacon is cooked (still pliable…about 4 minutes), remove from the skillet and drain on paper towels.
Combine all other ingredients in a medium saucepan and cook over low heat.
Simmer the mixture until slightly thickened, 10 to 12 minutes.
Remove from heat and stir in the butter and cooked pancetta/bacon.
Adjust seasonings to taste and toss with cooked pasta; serve immediately.