Spaghetti with Roasted Pumpkin, Pancetta and Sage

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220°C (425°F, Gas Mark 7). Line a large, flat baking tray with baking paper.

Step 2

Toss 1 tablespoon olive oil with the pumpkin cubes, salt and pepper. Place the cubes in an even layer on the baking tray. Bake for 30 minutes, or until tender.

Step 3

Cook the spaghetti in a large pot of salted boiling water for 10 minutes, or until al dente. Before draining the pasta, reserve 1 cup of the pasta water.

Step 4

Drain the pasta, return the spaghetti to the pot and stir through 1 tablespoon of the olive oil and the Parmesan. Set aside.

Step 5

Heat a small frying pan over medium-high heat and fry the pancetta and half the sage leaves for 4 minutes, until crisp. Add the pine nuts and cook for 1 minute.

Step 6

Add the pancetta mix and the pumpkin to the pot with the spaghetti.

Step 7

Place the pot on medium heat and gently stir through the ingredients for 2 minutes until warmed through.

Step 8

Serve garnished with the leftover sage leaves.