Chestnut tagliatelle with pumpkin, pancetta and hazelnuts

The tagliatelle recipe is in the pasta or basic recipes section. I make pasta, then sauce.

INGREDIENTS FOR 6

500 G PUMPKIN

160 G DICED PANCETTA

1 LEEK

6 PANCETTA SLICES

12 COARSELY CHOPPED HAZELNUTS

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

GRATED PARMIGIANO

I clean and dice pumpkin.

I slice leek.

I brown diced pancetta and leek in plenty of extra virgin olive oil in a large pan.

I add pumpkin, salt and pepper.

I cook about ten minutes, keeping pumpkin firm.

I boil tagliatelle briefly until floating, drain moist into sauce, add pasta water if needed, Parmigiano and oil, then plate with freshly chopped, toasted hazelnuts.

I roast pancetta slices on a griddle.

Once golden, I dry on baking parchment and garnish each plate with a slice.