Try something different with a bacon & pumpkin pasta
Prep:10 mins
Serves 4
3 tbsp olive oil140g pancetta or bacon, cut into cubes1 small onion, thinly sliced25g butter500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced20g pack fresh sage, finely shredded400g pasta (we used penne)25g freshly grated parmesan, plus extra to serve
STEP 1Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.STEP 2Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.STEP 3Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.
