Pasta with aromatic bacon and creamy pumpkin

• olive oil↗3 tbsp
• pancetta↗140 g

  or bacon, diced

• small onion1

  thinly sliced

• butter↗25 g
• pumpkin↗500 g

  or pumpkin‑zucchini, peeled, seeded and diced

• fresh sage↗20 g

  finely chopped

• pasta400 g

  (used penne)

• freshly grated parmesan25 g

  plus extra for serving

Step-by-step instructions

1. 1

   Heat a deep pot, add 1 tbsp olive oil and the pancetta (or bacon), and sauté for a few minutes. Add the remaining oil and the finely sliced onion. Cook for 5 minutes until the onion is soft and the pancetta is crisp.

2. 2

   Add the butter, then add the pumpkin cubes (or pumpkin‑zucchini) and the chopped sage. Stir, season to taste. Cover with a lid and simmer for 6‑8 minutes, stirring occasionally, until the pumpkin is tender but still holds its shape.

3. 3

   Meanwhile, cook the pasta according to the package instructions, drain. Transfer it to the pumpkin mixture, add the grated parmesan and stir again, seasoning to taste. Serve in deep plates, sprinkled with extra parmesan.