Company-worthy Pumpkin Pasta

Preheat your oven’s broiler to high.

In a large cast iron skillet over medium-high heat, cook bacon until it’s crispy and brown. Directly into the bacon bits and grease, add the onions and jalapeno peppers. Reduce heat to medium, and slowly cook the onions. Some may call it “sweating” the onions. In other words, cook your onions in a low heat to release the sweetness. It typically takes about 15 to 20 minutes or until the onions are light brown to translucent, and the texture should be very soft.

Meanwhile, heat up a pot of salted water for the angel hair pasta. When it comes to a bowl, add the dried pasta noodles. Cook for about 10 to 12 minutes, or according to package instructions. Reserve about 2 cups of hot pasta water for later use then drain the pasta noodles. Rinse with tap water to stop the cooking process and set noodles aside until ready to use.

In a mixing bowl, whisk together pumpkin puree, mascarpone cheese, milk, nutmeg and 1/2 teaspoon of salt. Set aside.

Transfer the cooked and drained pasta into the onion mixture with a ladle. Toss in the pumpkin puree mixture and 1/2 cup of hot pasta water. Everything should be fully cooked at this point so all you need to do is mix to fully incorporate the onion mixture and the pumpkin puree. Crack in how ever many eggs you would like on top (I used 2 here) sprinkle with the Parmesan cheese and stir to combine everything. Place the skillet under the broiler for about 5 minutes

Garnish with flat leaf parsley, and serve while it’s hot!