Crispy Pancetta and Chilli Pasta

Total Time
Prep 20 mins
Cook 20 mins

Donna Hay Autumn


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

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!

rosslare November 28, 2011