Pumpkin Bacon Sauce with Pasta

600 g pumpkin meat (peeled and pitted)
2 cloves of garlic
200 g bacon (diced)
150 ml creme fraiche
150 ml water
500 g pasta
150 g Parmesan (grated)
oil, salt, pepper



Dice the pumpkin finely, finely chop the garlic. Fry bacon crispy. Add the pumpkin and garlic, sauté for a short time, then douse with water, simmer covered for about 15 minutes until the pumpkin is tender. Stir in creme fraiche, bring to the boil and mash everything with a potato masher. Season the sauce with salt and pepper.
Add sauce over the pasta and sprinkle with cheese.