Pumpkin and Pancetta Pasta

Pumpkin and Pancetta Pasta
2 servings

This easy to make and colourful pasta is a delicious way to serve fibre-rich pumpkin. The squash’s natural sweetness compliments the salty pork while the spinach absorb all the flavours in the pan. I prefer using fusilli, penne, or any other kind of pasta with lots of nooks and crannies to hold the bits of pancetta and cheese.

Courtesy of Karon Liu.



cups dried whole-wheat fusilli pasta
cup pancetta cubes
cups baby spinach leaves
1 ½
cups roasted pumpkin, cubed
cup Parmesan cheese, grated, plus more for garnish
Tbsp whole milk or heavy cream
salt and pepper, to taste
extra virgin olive oil, to taste


Step 1

Cook pasta in a pot of boiling salted water until al dente. Drain and set aside.

Step 2

In a large oiled pan, sauté the pancetta until they start to brown and crisp. Add pasta, roasted pumpkin, and spinach leaves. Toss altogether.

Step 3

Add the milk and Parmesan. Stir gently until the spinach leaves begin to wilt, the cheese has melted, and the milk has mostly evaporated.

Step 4

Season with salt and pepper, and drizzle with a bit of olive oil to finish. Garnish with Parmesan shavings. Serves 2 hungry pumpkin eaters.

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