Pumpkin and Pancetta Pasta

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Serves 4 · Ready in 30 min

This pumpkin and pancetta pasta is the perfect mix of creamy, comforting, and savory. Sweet roasted pumpkin pairs beautifully with crispy pancetta, creating a rich and flavorful sauce that coats every bite of pasta. Easy enough for a weeknight dinner but impressive enough to serve to guests, it’s a cozy dish that’s sure to become a favorite.

Recipe

Serves 4 · Total 30m

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

1. Bring a large pot of salted water to the boil. 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.
2. Place the parmesan in the blender and blend until it forms parmesan crumbs. Reserve.
3. 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.
4. 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.
5. 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.
6. Serve and top with extra parmesan.