Crispy Pancetta and Chilli Pasta

Crispy Pancetta and Chilli Pasta


  • 150g pancetta
  • 4 cloves garlic, unpeeled
  • 500g pumpkin, seeded, peeled and diced
  • ½ tsp chilli flakes
  • ½ cup lemon juice
  • ½ cup olive oil
  • 1 tsp sugar
  • 400g spaghetti
  • Baby beetroot leaves or rocket


  • Preheat oven to 180ºC on fan forced function.
  • Line a baking tray with baking paper.
  • Place the pancetta, garlic, pumpkin, and chilli in a bowl and toss to coat with a little olive oil.Place on the baking tray and bake for 25 - 30 minutes until the pumpkin is tender.
  • Peel the garlic and mash with back of a spoon until smooth. Place the garlic, lemon juice, oil and sugar in a bowl and stir to combine. Set aside.
  • Cook the pasta in a large saucepan of boiling salted water for 10 - 12 minutes or until cooked to your liking. Drain and return to the saucepan. Add the pumpkin, pancetta, leaves and dressing and toss well to combine.

Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes