Crispy Pancetta And Chilli Pasta Recipe

Name: Crispy Pancetta And Chilli Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g pancetta, chopped; 6 garlic cloves; 500 g Japanese pumpkin, peeled and chopped; 1/2 teaspoon chili flakes; 1/4 cup lemon juice; 1/4 cup olive oil; 1 teaspoon granulated sugar; sea salt; cracked black pepper; 400 g spaghetti; 70 g baby beet leaves

Servings: persons

150 g pancetta, chopped
6 garlic cloves
500 g Japanese pumpkin, peeled and chopped
1/2 teaspoon chili flakes
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon granulated sugar
sea salt
cracked black pepper
400 g spaghetti
70 g baby beet leaves

1
Preheat the oven to 180C 355u00b0F.
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.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 g pancetta, chopped, 6 garlic cloves, 500 g Japanese pumpkin, peeled and chopped, 1/2 teaspoon chili flakes, and more.

Yes, Crispy Pancetta And Chilli Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Pancetta And Chilli Pasta

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