Pumpkin Penne with Bacon

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🎃✨

Cut the pumpkin. Clean the pumpkin, remove the seeds, and peel it (for Hokkaido pumpkin, you can leave the skin on).

Cut the pumpkin into cubes. Cut the pumpkin into small cubes.

Cut the pancetta. Cut the bacon into thin strips.

Chop the herbs. Strip the herbs from the stems and finely chop them (if using fresh).

Peel the garlic. Peel the garlic.

Saute the pancetta with the herbs. Heat the olive oil in a pan, add the garlic, chopped herbs, and bacon, and saute over medium heat for about 3-4 minutes until golden brown.

Add the pumpkin and simmer. Add the pumpkin, reduce the heat, pour in a little water, cover with a lid, and cook over low heat for about 10 minutes until softened.

Cook the pasta. Meanwhile, bring salted water to a boil and cook the pasta according to the package instructions for about 7-10 minutes until al dente.

Mix with the sauce and cheese. Drain the pasta and add it to the pan with the sauce, add the Parmesan, and mix over low heat.

Serve. Transfer to a plate and serve 🧀✨