Bacon, Butternut and Rosemary Pasta

Fry the pancetta until crisp, then remove with a slotted spoon, leaving the fat in the pan. Add the oil and squash to the pan, then stir in the chilli, rosemary, garlic and some seasoning. Cover and cook for 25 mins, stirring occasionally, until tender. Slightly crush the squash with the back of a spoon, and stir to combine.
Meanwhile, cook the pasta in boiling salted water until al dente. Drain and reserve a cup of the cooking water, and add a few splashes to the squash mixture and leave to bubble for 3 mins. Stir the drained pasta into the squash, stir through the spinach to wilt, then serve with the pancetta sprinkled on top and plenty of parmesan and black pepper.

50 mins

4 serving

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