CRISPY PANCETTA AND CHILLI PASTA

Crispy Pancetta and Chilli Pasta image

Provided by Stacelee

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

150 g pancetta, chopped
6 garlic cloves
500 g Japanese pumpkin, peeled and chopped
1/2 teaspoon chili flakes
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon granulated sugar
sea salt
cracked black pepper
400 g spaghetti
70 g baby beet leaves

Steps:

Preheat the oven to 180C 355°F.
Place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. Place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender.
Peel the garlic and mash with the back of a spoon until smooth.
Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
Cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. Drain and return to the saucepan. Add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.

Nutrition Facts : Calories 561.2, Fat 15.3, SaturatedFat 2.2, Sodium 53.1, Carbohydrate 89.6, Fiber 4.5, Sugar 4.6, Protein 15.6