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Pumpkin, Pancetta and Walnut Pasta




400g Spaghetti
1 tbsp Salt
3tbsp Olive oil
140g Pancetta, diced

2 Garlic cloves

500g Pumpkin/butternut squash peeled, deseeded and diced into small cubes.

30g Butter
20g Fresh sage, chopped
100g Walnuts

50g Grated parmesan cheese Here’s how:


Cook the pasta in a pan of boiling salted water for 9 minutes.
Meanwhile heat a heavy based shallow pan and add in the olive oil, pancetta and garlic, then cook on a medium heat for 5 minutes to soften.
Add the diced pumpkin, butter and sage to the pan and stir together.
Take a ladle of the cooking water from the pasta and add it to the pan with the pumpkin and pancetta.
Now that you have liquid in the pan you can turn the heat up and boil to finish cooking the pumpkin and bring the sauce together.
When the pasta is cooked, use a pair of tongs to lift out of the salted cooking water and add to the pumpkin.
Scatter in the grated cheese and walnuts before stirring together.
Season with a little black pepper and serve.


Recipe by Peter Sidwell

Pumpkin, Pancetta and Walnut Pasta

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