BACON & PUMPKIN PASTA

BACON & PUMPKIN PASTA image

Yield 4 people

Number Of Ingredients 8

3 tbsp olive oil
140g pancetta or bacon, cut into cubes
1 small onion, thinly sliced
25g butter
500 of pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage, finely shredded
400g pasta (penne)
25g freshly grated parmesan, plus extra to serve

Steps:

- Heat a heavy basd saucepan and add 1 tbsp olive oil and pancetta, then cook for a few mins. Add remaining oil and theonion. Cook for 5 mins until the onion softens and pancetta is crispy. - Stir in the butter, then tip in the pumpkin and sage. Cover and cook for 6-8 mins, stirring occassionally until the pumpkin is soft, but not falling apart. - Meanwhile, cook the pasta accodring to the pack instructions. Drain and add the pumpkin mixture. Stir in the parmesan and season. - Serve in bowl and sprinkle with extra parmesan. VARIATIONS - Fry mushrooms instead of pancetta - Add a couple of handfuls of baby spinach before addng the parmesan.