• Preheat the grill to 200°C. Line an oven tray with foil and lay out the pancetta strips. Cook for 10 minutes until they start to crisp up. Remove from the grill and set aside.
• Preheat the oven to 200°C (180°C fan-forced). Line a second oven tray with baking paper and spread out the cubed pumpkin. Cook for 20 minutes. It will be a little soft when pierced with a knife. Remove from the oven.
• While the pumpkin is cooking, cook the pasta according to the packet instructions and make the bechamel sauce.
• Toss the pasta, pumpkin and pancetta together in a casserole or baking dish (I use a round casserole dish, 25 cm diameter, 6 cm deep).
• Pour the bechamel sauce over the top, making sure everything is coated with the sauce.
• In a small bowl, mix together the breadcrumbs, grated parmesan and lemon zest and sprinkle over the top of the pasta mixture.
• Drizzle with olive oil and cook in 180°C oven (160°C fan-forced) for 30 minutes until crispy and golden on top.
• Garnish with parsley leaves and serve.

Bechamel Sauce

• Melt the butter in a small saucepan over a medium heat. Whisk in the flour until incorporated and cook for another minute.
• Gradually whisk in the milk, and continue to whisk over a medium heat for about 10 minutes until the sauce has thickened, to the consistency of custard. Remove from the heat.
• Add the nutmeg and season to taste.