Baking

Orecchiette with pumpkin

Photography by Brett Stevens. Styling by Michele Cranston.

4
10M
30M
40M

Ingredients

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
2.Combine pumpkin, half the oil and cherry tomatoes on prepared tray; season. Drape the pancetta slices over top. Place in oven and bake 20 minutes or until pumpkin is tender, tomatoes have burst and pancetta is crispy.
3.Meanwhile, bring a large pot of well-salted water to a rapid boil. Add pasta and cook until al dente. Drain, reserving 1/2 cup (125 millilitres) of the cooking water.
4.Heat remaining oil in medium frypan; cook sage leaves until crisp.
5.Tear pancetta into strips. Toss pasta with pumpkin mixture, pancetta and a splash of the reserved cooking water. Serve topped with pecorino and sage leaves.

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