Pasta with pancetta, roast pumpkin and rosemary

Pasta with pancetta, roast pumpkin and rosemary

What's for Dinner?
15 mins
Cooking time
30 mins
Gorta Yuuki


Quantity Ingredient
200g pumpkin, peeled and diced into 2 cm chunks
1 tablespoon rosemary leaves
olive oil, for cooking
salt and freshly ground black pepper
400g pasta of your choice, such as penne or rigatoni
1 onion, diced
2 thick slices pancetta or bacon, diced
2 tablespoons chicken stock
80g baby spinach leaves
freshly grated parmesan cheese, to serve


  1. Preheat the oven to 180°C. Toss the pumpkin with the rosemary, oil, salt and pepper. Roast for 15–20 minutes, or until the pumpkin is tender and golden. Set aside.
  2. Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.
  3. Heat a medium-sized frying pan over medium–high heat. Add a splash of oil and the onion and cook for 3–4 minutes. Add the pancetta and cook for 3–4 minutes, or until it starts to turn golden brown.
  4. Add the stock and spinach and cook for 1–2 minutes, or until the spinach wilts. Add the roasted pumpkin to the pan and toss to combine.
  5. Drain the pasta well and toss with the sauce. Serve with the freshly grated parmesan.

Parmigiano Reggiano

  • Parmigiano Reggiano (often labelled as parmesan) is the classic Italian pasta cheese. It’s quite expensive, but the flavour is so good that only a little is needed. For the best flavour, buy it in large chunks, rather than pre-grated, and grate it as required. Serve a bowl of grated or shaved Parmigiano with most pasta dishes (except seafood and creamy sauces which rarely need cheese). Fresh ricotta is also delicious with pasta in place of parmesan. It’s lighter and has an interesting texture.
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