Creamy Pumpkin and Bacon Pasta

Preheat the oven to 190°C (170°C fan / 375°F / Gas 5). Place the cubed pumpkin, rosemary sprigs and unpeeled garlic cloves in a large roasting tin. Drizzle with olive oil, season lightly with salt and pepper, and toss together. Roast for 35 minutes, until the pumpkin is soft enough to squash with a fork.
2 tbsp Olive Oil, 500 g Pumpkin, 2 Rosemary sprigs, 4 Garlic Cloves
Lay the bacon rashers over the pumpkin and return the tray to the oven for 10 minutes, or until the bacon is cooked through. Meanwhile, cook the pasta according to the packet instructions, reserving a mugful of pasta cooking water before draining.
350 g Pasta, 6 Smoked Bacon rashers
Remove the woody rosemary stalks and squeeze the softened garlic out of its skins. Place the pumpkin, rosemary leaves, garlic and four bacon rashers in a food processor, reserving the remaining two rashers for the topping. Add the single cream, Parmesan, Dijon mustard and lemon juice, then blend until smooth. Gradually add enough reserved pasta water to create a silky sauce, then taste and adjust the seasoning.
300 ml Single Cream, 75 g Parmesan, ½ tsp Dijon Mustard, 1 tbsp Lemon Juice, Salt and Pepper
Toss the sauce with the drained pasta, warming gently in the saucepan if needed. Add another splash of pasta water if the sauce is too thick. Chop the reserved bacon rashers, sprinkle them over the pasta and serve immediately with extra grated Parmesan if you like.