Delicious Gemelli Pasta with Roasted Pumpkin and Pancetta

This gemelli pasta with roasted pumpkin and crispy pancetta is a comforting and satisfying dish that is perfect for fall. The sweetness of the roasted pumpkin pairs perfectly with the salty pancetta, creating a harmonious balance of flavors. It's a simple yet impressive dish that will surely become one of your favorites.

Ingredients

• 1 small sugar pumpkin, peeled and cubed
• 8 oz gemelli pasta
• 4 oz pancetta, diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Preheat the oven to 400°F. Toss the pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Cook the gemelli pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the pancetta and cook until crispy.
4. Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant.
5. Add the roasted pumpkin and cooked pasta to the skillet. Toss to combine.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve the pasta in bowls, garnished with fresh parsley and extra Parmesan cheese.

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