Simple Pancetta & Butternut Squash Tortiglioni

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat

Once hot, add the pancetta lardons and cook for 3-4 mins or until golden and crispy

Once done, transfer the pancetta to kitchen paper

Reserve the pan

Meanwhile, strip the rosemary leaves and chop them roughly, discarding the stalks

Peel and finely slice (don't chop!) the garlic

Dissolve 1/2 [1] chicken stock cube in 150ml [300ml] boiled water

Return the pan to a medium-high heat 

Once hot, add the butternut squash cubes and chopped rosemary with a pinch of salt and pepper and cook for 3-4 min, stirring occasionally until beginning to colour

Meanwhile, add the tortiglioni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tortiglioni for 10-12 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving a large cup of the starchy pasta water

Once the butternut squash is coloured, add a generous splash of water to the pan and cook, covered, for 10 min or until softened

Meanwhile, grate the cheddar cheese

Once the butternut squash has softened, add the sliced garlic and cook for 1 min or until fragrant

Mash half the butternut squash cubes with a masher until smooth

Add the chicken stock and give everything a good mix up until a sauce has formed

Add the drained tortiglioni to the pan and mix until the sauce begins to stick to the pasta

Tip: add a splash of the starchy pasta water if your sauce is looking a little dry!

Add half the grated cheese and mix to combine – this is your butternut squash tortiglioni