Pumpkin and Pancetta Pasta

Cook Time 30 minutes

Serves 4

Ingredients

400g trofie pasta (or short pasta of your choice)

160g pancetta or 3–4 rashers of bacon, diced

400g butternut or Jap pumpkin, peeled and diced

1 garlic clove, bruised

½ tsp chilli flakes

Peel of 1 lemon

2 sprigs of parsley, to garnish

60g Parmesan, cubed plus extra to serve

Salt and freshly cracked black pepper, to taste

Method

Bring a large pot of salted water to the boil.

Place the parmesan in the blender and blend until it forms parmesan crumbs. Reserve.

Place the pancetta in a large pan, then turn the heat to medium. Cook slowly so the fat renders out, and the pancetta becomes crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.

Add the pumpkin, chilli, lemon peel and garlic to the pan, tossing to coat in the rendered fat. Cook for 5–8 minutes, allowing the pumpkin to soften without taking on too much colour.

Add a ladleful of the pasta cooking water and continue cooking for another 4-5 minutes until the liquid evaporates and the pumpkin is tender. Discard the lemon peel. Transfer the pumpkin mixture to the blender and blend until smooth. Return the purée to the pan over very low heat.

Cook the pasta until al dente. Using a large slotted spoon, transfer it directly into the pumpkin sauce along with a splash of pasta water, half the pancetta and a large handful of the parmesan crumbs. Toss until the pasta is evenly coated in the creamy sauce.

Serve and top with extra parmesan.