Pumpkin Pancetta Penne

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   1.

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   First heat up the pan with a couple of tablespoons of olive oil until the oil starts to ripple.

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   Then turn the heat down low and throw in the pancetta/bacon.

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   Stir around to prevent it from sticking and fry until brown and crispy.

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   Remove from the pan with a slotted spoon and drain on some kitchen paper.

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   Reserve the oil for the rest of the cooking.

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   2.

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   Add the carrots and garlic and fry for a few minutes.

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   Then add the wine or sherry, cover and cook on low heat until medium soft (about 10 to 15 minutes).

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    3.

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    Add the pumpkin and then top up with the stock so it covers the vegetables.

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    Leave to simmer gently until everything is soft and the sauce has reduced by half.

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    Turn off the heat.

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    4.

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    Using an electric hand blender, puree the sauce until its smooth.

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    Stir in the basil, and a couple of tablespoons of cream, season, and add the nutmeg.

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    Serve over the cooked pasta and sprinkle with the crispy bacon bits!

* Per serving · 4 servings · Values may vary.