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Roast pumpkin fettucine with pea and pancetta pangrattato
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"Add delicious, crispy pancetta pangrattato to elevate your weeknight pasta dish."
Ingredients:
  • 800g pumpkin
  • 54.00 gm maple syrup
  • 100ml extra virgin olive oil
  • 4 garlic cloves, unpeeled
  • 100g flat pancetta, chopped
  • 4 slices sourdough bread, torn into small pieces
  • 35g almond
  • 90g pea
  • 400g fettuccine
  • Zest and juice of 1 lemon
  • Flat-leaf parsley leaves, to serve
Instructions:
  • Preheat the oven to 200C. Toss pumpkin, maple syrup, and 1 tablespoon of oil in a bowl. Season well, then spread on a baking paper-lined tray with garlic cloves. Roast for 25 minutes until golden and tender.
  • To make the pangrattato, warm 1/4 cup (60ml) oil in a frying pan over medium heat. Saute pancetta until slightly crisp for 2-3 minutes. Add bread, mix well to coat, and cook until golden, stirring occasionally for 2-3 minutes. Toss in almonds and toast for 1 minute. Remove from pan, mix in peas, and set aside.
  • Cook the pasta as directed on the packet, then drain it while saving 1/3 cup (80ml) of the cooking liquid.
  • Place the saucepan back on medium heat with the remaining 1 tablespoon of oil. Squeeze the garlic out of the skins and mash it with a fork in the pan. Add the pasta, lemon juice, and reserved cooking water. Stir in the pumpkin, breaking it up slightly. Mix in half of the pangrattato and lemon zest. Garnish with the remaining pangrattato and parsley before serving.

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