Given we’ve had a string of alpha-male dominated seasons, I decided that Liz Olson and Natalie need to dominate this season. And as such, I needed to pull out (one of) the most dominant winners Kim Spradlin to bring some good juju as we continued our countdown.

Say what you will about how awful and insufferable Colton made One World – and Kourtney’s broken arm didn’t help either – Kim had an absolute stranglehold on that game and is one of the best winners we have seen. Actually, her dominance probably didn’t help the excitement levels of the game … but I thoroughly enjoyed watching her string everyone along and dominate the game.

Sadly we haven’t had a return from Kim on account of her having multiple children since her killer game, but I am hopeful we will see her again for a legends season where she, Cirie and Sandra run the game.

Could you imagine?

Anyway like me, Kim has high hopes for the success of icons like Natalie, Elizabeth and Mike White who we can stan for creating Enlightened. Bonus points for thinking Gabby could go well, if only for her being a superfan.

With our David vs. Goliath chat out of the way, we caught up on what we’d been up to in the last couple of years, and while she rebuffed my offer to help tee up the legends alliance – though to be fair, she probs don’t need my help – she more than earned a big bowl of Pumpkim Spradlinguine Carbonara to celebrate the impending premiere.

 

 

Let’s quickly run through everything; pasta? Delicious. Pumpkin? Glorious. Cheese? YAS. Bacon? Hot damn. Put them together and I damn near cream my shorts. In layman’s terms, this dish is perfect.

Enjoy!

 

 

Pumpkim Spradlinguine Carbonara
Serves: 4.

Ingredients
a good knob of unsalted butter
6 rashers streaky bacon, diced
6 shallots, sliced
4 garlic cloves, minced
1 cup dry vermouth
600g butternut pumpkin, roughly chopped
1 ½ cups chicken stock
1 cup cream
½ cup pecorino, grated
½ tsp freshly grated nutmeg
500g linguine

Method
Heat the butter in a large saucepan over medium heat and once foaming, add the bacon and cook for five minutes or so. Once crisp, add the shallots and garlic and cook for a couple of minutes or until fragant and soft. Add the vermouth and cook, bubbling, for five minutes or so.

In another pan, bring the pumpkin and stock to the boil. Reduce heat to medium and simmer for 15 minutes, or until the pumpkin is soft. Blitz with a stick blender until smooth and add to the bacon and shallot mixture. Stir through the cream, pecorino and nutmeg and stir until combined.

Cook linguine as per packet instructions. Drain, reserving ½ a cup of cooking liquid. Stir the pasta through the sauce and loosen with some pasta water if needed.

Serve, slathered with additional pecorino and then devour.

 

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