Step 1

Preheat the oven to 200°C.

Step 2

Heat 1 tablespoon oil in a frypan over medium heat. Add the onion, garlic and bacon or pancetta and cook, stirring, for 2-3 minutes until the onion softens slightly. Add the pumpkin and dried chilli flakes, stir to combine, then add half the chicken stock and cook for 5-6 minutes until the pumpkin begins to soften.

Step 3

Stir in pasta, cream, rosemary and remaining chicken stock. Season to taste with sea salt and freshly ground black pepper, bring to a simmer, then reduce the heat to low and cook for about 8-10 minutes until the pasta and pumpkin are tender.

Step 4

Meanwhile, place the breadcrumbs, lemon zest, flat-leaf parsley and one third of the cheese in a food processor and process until you have fine crumbs. Add the remaining 2 tablespoons olive oil and pulse to combine.

Step 5

Stir the remaining cheese into the pasta mixture, then transfer to a baking dish. Scatter with the crumbs, then bake for 15 minutes or until golden.