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1
Preheat your ovens broiler to high.
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2
In a large cast iron skillet over medium-high heat, cook bacon until its crispy and brown.
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3
Directly into the bacon bits and grease, add the onions and jalapeno peppers.
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4
Reduce heat to medium, and slowly cook the onions.
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5
Some may call it sweating the onions.
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In other words, cook your onions in a low heat to release the sweetness.
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It typically takes about 15 to 20 minutes or until the onions are light brown to translucent, and the texture should be very soft.
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Meanwhile, heat up a pot of salted water for the angel hair pasta.
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When it comes to a bowl, add the dried pasta noodles.
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Cook for about 10 to 12 minutes, or according to package instructions.
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11
Reserve about 2 cups of hot pasta water for later use then drain the pasta noodles.
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12
Rinse with tap water to stop the cooking process and set noodles aside until ready to use.
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13
In a mixing bowl, whisk together pumpkin puree, mascarpone cheese, milk, nutmeg and 1/2 teaspoon of salt.
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Set aside.
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15
Transfer the cooked and drained pasta into the onion mixture with a ladle.
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16
Toss in the pumpkin puree mixture and 1/2 cup of hot pasta water.
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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.
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18
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.
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19
Place the skillet under the broiler for about 5 minutes
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20
Garnish with flat leaf parsley, and serve while its hot!
