Gigli Pasta With Pumpkin And Pancetta

• 2 tablespoons butter
• 1 shallot sliced thinly
• 1 1/4 cups pumpkin
• 5 ounces white wine
• 7 ounces bacon pancetta, cut into strips
• pasta
• 3/4 pound gigli
• 1/4 cup almond slices
• grated Parmesan cheese

1. Melt the butter in a large shallow saucepan.
2. Add the shallot and saute for a few minutes.
3. Add the pumpkin, cut into small cubes and saute for a few minutes.
4. Add the white wine.
5. Cover and cook until the pumpkin is done, add some warm water if necessary. Season to taste with salt.
6. Place the pancetta bacon in another non-stick pan and cook until crispy.
7. Cook the pasta to 'al dente' in a stock pot of salted boiling water and drain it.
8. Add the pasta to the saucepan with the pumpkin. Add the crispy pancetta bacon, and the almond slices, and serve sprinkled with parmesan cheese.

butter, shallot, pumpkin, white wine, bacon pancetta, pasta, gigli, almond slices, parmesan cheese

Taken from www.yummly.com/recipe/Gigli-Pasta-with-Pumpkin-and-Pancetta-531005 (may not work)