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Butternut & bacon fusilli

Contains pork – recipe is for non-Muslims only

This easy pasta dish with pancetta, butternut squash and spinach makes a healthy weeknight dinner - fresh rosemary adds extra flavour

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 442
  • Carbohydrates 62
  • Saturated Fat 3
  • Sugar 10
  • Protein 16
  • Fat 13
  • Fibre 5
  • Salt 0.7

Nutrition per serving

  • Calories 442
  • Carbohydrates 62
  • Saturated Fat 3
  • Sugar 10
  • Protein 16
  • Fat 13
  • Fibre 5
  • Salt 0.7

Ingredients

  • ½ x 160g pack pancetta di cubetti
  • 1½ tbsp olive oil
  • 750g butternut squash, deseeded and cut into 2cm cubes
  • 2 rosemary sprigs, leaves finely chopped
  • ¼ tsp chilli flakes
  • 3 garlic cloves, finely chopped
  • 350g fusilli bucati (or fusilli)
  • 100g young leaf spinach, roughly chopped
  • grated Parmesan, to serve

Method

  1. Tip the pancetta into a large frying pan set over a medium heat and cook for 5-8 mins until really crisp. Remove using a slotted spoon, leaving the fat in the pan. Add the oil to the pan, along with the squash, rosemary, chilli and garlic. Cover and cook for 25 mins, stirring now and then, until the squash is tender. Season well, and gently crush some of the butternut squash with the back of a spoon.

  2. Bring a large pan of salted water to the boil 15 mins before the squash is ready, and cook the pasta following pack instructions. Drain, reserving the cooking water. Add 1-2 ladles of pasta water to the squash and let it bubble for a few mins. Tip in the drained pasta and toss together. Stir through the spinach, then divide between plates. Sprinkle over the pancetta, some grated Parmesan and a good grinding of black pepper.

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