Crispy Pancetta And Chilli Pasta

• 150 g pancetta, chopped
• 6 garlic cloves
• 500 g Japanese pumpkin, peeled and chopped
• 1/2 teaspoon chili flakes
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 teaspoon granulated sugar
• sea salt
• cracked black pepper
• 400 g spaghetti
• 70 g baby beet leaves

1. Preheat the oven to 180C 355u0b0F.
2. Place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. Place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender.
3. Peel the garlic and mash with the back of a spoon until smooth.
4. Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
5. Cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. Drain and return to the saucepan. Add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.

pancetta, garlic, japanese pumpkin, chili flakes, lemon juice, olive oil, sugar, salt, cracked black pepper, baby beet leaves

Taken from www.food.com/recipe/crispy-pancetta-and-chilli-pasta-290175 (may not work)