Pumpkin Pancetta Penne

1. First heat up the pan with a couple of tablespoons of olive oil until the oil starts to ripple. Then turn the heat down low and throw in the pancetta/bacon. Stir around to prevent it from sticking and fry until brown and crispy. Remove from the pan with a slotted spoon and drain on some kitchen paper. Reserve the oil for the rest of the cooking.

2. Add the carrots and garlic and fry for a few minutes. Then add the wine or sherry, cover and cook on low heat until medium soft (about 10 to 15 minutes).

3. Add the pumpkin and then top up with the stock so it covers the vegetables. Leave to simmer gently until everything is soft and the sauce has reduced by half. Turn off the heat.

4. Using an electric hand blender, puree the sauce until it’s smooth. Stir in the basil, and a couple of tablespoons of cream, season, and add the nutmeg. Serve over the cooked pasta and sprinkle with the crispy bacon bits!