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    You are in: Home / Recipes / Crispy Pancetta and Chilli Pasta Recipe
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    Crispy Pancetta and Chilli Pasta

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Stacelee's Note:

    Donna Hay Autumn

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    Units: US | Metric


    1. 1
      Preheat the oven to 180C 355°F.
    2. 2
      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.
    3. 3
      Peel the garlic and mash with the back of a spoon until smooth.
    4. 4
      Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
    5. 5
      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.

    Ratings & Reviews:

    • on November 28, 2011


      My kind of pasta, this is a real find! The main ingredient here is pumpkin. I added some sage in the pumpkin and parmesan on top of pasta. Wow!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crispy Pancetta and Chilli Pasta

    Serving Size: 1 (166 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.2
    Calories from Fat 138
    Total Fat 15.3 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 53.1 mg
    Total Carbohydrate 89.6 g
    Dietary Fiber 4.5 g
    Sugars 4.6 g
    Protein 15.6 g

    The following items or measurements are not included:


    Japanese pumpkin

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