Bacon and Abobora Stir-Fry with Talharim

1

Bring 5 liters of water to a boil in a large pot with 1 tablespoon of salt

Cook the talharim until al dente

2

Meanwhile, heat the olive oil in a skillet over medium heat

Add the bacon and garlic and cook until the bacon is crispy

Add the abobora, water, and bring to a simmer

Cover the pan and cook for 20 minutes or until the abobora is tender but still holds its shape

Season with salt and black pepper to taste

3

Drain the cooked talharim and add it to the sauce

Mix well and serve with grated Parmesan cheese, garnished with rosemary.