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Crispy Pancetta and Chilli Pasta Recipe

Crispy Pancetta and Chilli Pasta Recipe

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Ingredients:

Serving

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

Directions:

Preheat the oven to 180C 355°F.
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.
Peel the garlic and mash with the back of a spoon until smooth.
Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	684.76 Kcal (2867 kJ)
Calories from fat	252.72 Kcal
		% Daily Value*
Total Fat	28.08g	43%
Cholesterol	30mg	10%
Sodium	664.86mg	28%
Potassium	857.73mg	18%
Total Carbs	89.65g	30%
Sugars	9.55g	38%
Dietary Fiber	4.98g	20%
Protein	21.66g	43%
Vitamin C	19.5mg	32%
Iron	4.6mg	25%
Calcium	97.7mg	10%

Amount Per 100 g
Calories	217.3 Kcal (910 kJ)
Calories from fat	80.2 Kcal
		% Daily Value*
Total Fat	8.91g	43%
Cholesterol	9.52mg	10%
Sodium	210.98mg	28%
Potassium	272.19mg	18%
Total Carbs	28.45g	30%
Sugars	3.03g	38%
Dietary Fiber	1.58g	20%
Protein	6.87g	43%
Vitamin C	6.2mg	32%
Iron	1.5mg	25%
Calcium	31mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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