Creamy Roasted Pumpkin Fettuccine with Crispy Bacon

Preheat the oven to 375°F and line 1 baking sheet with parchment paper.

Place the cubed pumpkin in a medium-sized bowl. Drizzle with Vignoli Food Black Garlic EVOO, sea salt, black pepper and paprika. Toss pumpkin in the bowl to evenly coat with oil and seasoning. Spread in an even layer on three-quarters of the baking sheet.

Lay the bacon strips on the remaining quarter of the baking sheet. Bake for 20 to 25 minutes, until the pumpkin is easily pierced with a fork, the edges are golden, and the bacon is crispy and sizzling.

Remove the baking sheet from the oven. Place the bacon on a paper towel-lined plate and set aside to cool slightly. Crumble the bacon, then set it aside again.

In a medium-sized pot, add the flour and olive oil and mix until completely lump-free. Place on the stove over medium heat. Cook until the roux is sizzling, and the flour has cooked, the mixture will be golden brown and is pulling away from the pot, about 2 minutes.

Pour in the milk and whisk to incorporate and remove any lumps. Then whisk in the pumpkin puree, garlic, sea salt, nutmeg and pepper. Whisk well to combine and form a smooth sauce. Increase the heat to medium-high and cook for 7 to 10 minutes, until bubbling, thick and creamy. Whisk in the white wine vinegar.

Remove from heat. Cover with plastic wrap placed directly on the surface of the sauce, to prevent a skin from forming. Set aside.

Bring a large pot of salted water to a boil. Cook the fettuccini according to package directions, 4 to 5 minutes to al dente. Drain and toss the pasta with Vignoli Food Black Garlic EVOO, to prevent the noodles from sticking.

In a small frying pan, add the remaining Vignoli Food Tuscan IGP EVOO and place over medium heat. Remove the sage leaves from the sprigs. When the oil is hot, place the leaves in the oil, they will immediately turn to a deep green colour. Fry for 30 seconds until they are crisp. Remove from the pan and set aside.