Penne pasta in butternut squash sauce with pancetta

Ingredients:

• 220 g penne pasta (feathers)
• 1 small butternut squash (about 450 g)
• 2 tbsp. l. olive oil
• 110 g pancetta, diced
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1 tbsp chopped fresh marjoram
• 1/4 tbsp. grated parmesan

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the pasta and cook according to the package directions until al dente. Drain 1 cup of the pasta cooking water and drain in a colander.
2. Meanwhile, peel the pumpkin and grate it coarsely. Combine the olive oil and pancetta in a large Dutch oven and heat over medium heat. Cook, stirring occasionally, until the pancetta is toasted, 4-5 minutes. Add the garlic and red pepper flakes and cook, stirring, for about 1 minute. Add the marjoram, then the grated pumpkin and 1/2 teaspoon of salt. Cook, stirring, until the pumpkin is tender, 3-5 minutes.
3. Add the pasta and 3/4 cup of the reserved cooking water to the pot. Cook, stirring, until the pasta is coated with the sauce, 1-2 minutes, adding the remaining cooking water if necessary. Season with salt to taste. Divide the pasta among bowls and sprinkle with Parmesan cheese.