Creamy Pumpkin Bacon Pasta

Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place the cubed pumpkin, rosemary and garlic in their skins in a large roasting tin. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for 35 minutes.
2 tablespoon Olive Oil, 500 g Pumpkin, 2 Rosemary sprigs, 4 Garlic Cloves
Meanwhile cook the pasta according to instructions and reserve 1 cup of pasta cooking water for later.
350 g Pasta
Take the roasting tray out of the oven and lay the 6 bacon rashers on top. Return to the oven for another 10 minutes.
6 Smoked Bacon rashers
Squeeze the garlic out of their skins and place the pumpkin, rosemary, garlic and 4 of the bacon rashers (reserving the remaining 2 rashers for sprinkling on top of the pasta later) in a food processor with the single cream, lemon juice, Parmesan and dijon mustard. Blitz in the processor until smooth, then gradually add enough of the reserved pasta water to make a glossy silky pumpkin pasta sauce. Season with salt and pepper.
300 ml Single Cream, 75 g Parmesan, ½ teaspoon Dijon Mustard, 1 tablespoon Lemon Juice, Salt and Pepper
Toss the pumpkin sauce with the pasta then chop the reserved bacon rashers into small pieces and sprinkle on top.